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Steak and roasted vegetable salad

Steak and roasted vegetable salad
Main Ingredient: Meats

Preparation: Roasted

Course: Various Main Dishes

Yield:

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Steak and roasted vegetable salad ingredients

  • 1 lb Beef top loin steak
  • -(boneless), cut 1" thick
  • Vegetable cooking spray
  • -(Olive oil-flavored)
  • 1 med Zucchini, cut diagonally
  • - into 1" pieces
  • 1 med Japanese or baby eggplant
  • - cut diagonally
  • - into 1" pieces
  • 1 large Bell pepper
  • -(red, yellow or green)
  • - cut into 1" strips
  • 1 med Onion, cut into 1" wedges
  • 16 small Mushrooms
  • 1⁄4 t Salt
  • 8 c Torn mixed salad greens
  • 1⁄4 c Nonfat Italian dressing
  • Seasoning
  • 2 T Balsamic vinegar
  • 2 large Garlic cloves, crushed
  • 1 t Dried rosemary leaves
  • -- crushed
  • 1⁄4 t Pepper

Cooking Steak and roasted vegetable salad

1. Preparation & cooking time: 45 min Heat oven to 425°F.
2. Lightly spray 15 x 10-inch jelly roll pan with cooking spray.
3. Place vegetables in pan. Generously spray vegetables with cooking spray.
4. Combine seasoning ingredients, drizzle over vegetables.
5. Roasti in 425°F oven 30 to 35 minutes or until tender, stirring once.
6. Meanwhile heat large nonstick skillet over medium heat until hot. To serve, place beef steaks in skillet; cook 13 to 15 minutes for medium-rare to medium doneness, turning once.
7. Let stand 10 minutes.
8. Seasoni steaks with salt.
9. Trim fat from steaks; carve crosswise into thin slices.
10. To serve, place an equal amount of salad greens on each of four dinner plates.
11. Arrange beef and roasted vegetables over salad greens.
12. Serve immediately; pass dressing.
13. Nutrition information per serving 258 calories 27 g protein 18 g carbohydrate 9 g total fat (3 g saturated fat) 3.
14. 7 mg iron 652 mg sodium 65 mg cholesterol.


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