Steak & Roasted Vegetable Salad
Have your steak and veggies too. Serves 4
| 1 lb. boneless top
loin steak, cut 1-inch thick -- Olive oil-flavored vegetable cooking spray 1 medium zucchini, cut diagonal 1-inch pieces 1 medium Japanese or baby eggplant, cut diagonally into 1-inch pieces 1 large red, yellow or green bell pepper, cut into 1-inch strips 1 medium onion, cut into 1-inch wedges |
16 small mushrooms 1/4 tsp. salt 8 cups torn mixed salad greens 3/4 cup nonfat Italian dressing 2 Tbsp. balsamic vinegar 2 large cloves garlic, crushed 1 tsp. dried rosemary leaves, crushed 1/4 tsp. pepper |
Heat oven to 425°F. Lightly spray 15 x
10-inch
jelly roll pan with cooking spray.
Place vegetables in pan. Generously spray vegetables with cooking spray.
Combine balsamic vinegar, garlic, rosemary leaves and pepper; drizzle over
vegetables. Roast in 425°F oven 30-35 minutes or until tender, stirring
once. Meanwhile heat large nonstick skillet over medium heat until hot.
Place beef steaks in skillet; cook 12-15 minutes for medium-rare to medium
doneness, turning once. Let stand 10 minutes. Season steaks with salt. Trim
fat from steaks; carve crosswise into thin slices. To serve, place an equal
amount of salad greens on each of four dinner plates. Arrange beef and
roasted vegetables over salad greens. Serve immediately; pass the dressing.
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