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RECIPIES |
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| Beef Steak & Roasted Vegetable Salad |
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BEEF STEAK & ROASTED VEGETABLE SALAD - 1 hour 1 lb boneless beef top loin or tenderloin steaks, cut 1" thick 8 cups torn salad greens 3/4 cup Italian dressing Roasted Vegetables: 16 small mushrooms 1 large red, yellow or green bell pepper, cut into 1" wide strips 1 medium Japanese eggplant, sliced (1") 1 medium onion, cut into 8 wedges 1 medium zucchini, sliced (1") 2 Tbsp balsamic vinegar 2 large cloves garlic, minced 1 tsp dried rosemary 1. Heat oven to 425°F. Spray 15" x 10" baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly. 2. Heat large nonstick skillet over medium heat until hot. Add beef steaks; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. 3. Let steaks stand 10 minutes. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing. 4 servings |
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