Beef Steak & Roasted Vegetable Salad
Related recipes: Beef,
Eggplant, Greens, High Fiber, Low-Sodium, Main Dishes, Mushrooms, National Cattleman’s Beef Association, Summer Squash, Tenderloin Steak, Top Loin Steak
Recipe courtesy of the National Cattleman’s Beef
Association
Preparation facts
Yield: 4 servings
Ingredients
1 lb boneless beef top loin or tenderloin steaks, cut 1 inch
thick
8 cups torn salad greens
3/4 cup prepared Italian dressing
Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide
strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 Tbs balsamic vinegar
2 large cloves garlic, minced
1 tsp dried rosemary
Directions
Heat oven to 425°F. Spray 15 x 10-inch 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.
Heat large nonstick skillet over medium heat until hot. Place steaks in
skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium
rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.
Carve steaks; season with salt. Arrange beef and vegetables on greens.
Serve with dressing.
Nutrition facts
Serving Size 1 serving
Calories 437
Calories from Fat 264 (60%)
% Daily Value*
45%Total Fat 29g
53%Saturated
Fat 10.6g
Polyunsaturated Fat 2g
Monounsaturated Fat 11.8g
28%Cholesterol 83mg
4%Sodium 92mg
36%Potassium 1272mg
7%Total
Carbohydrate 21g
32%Dietary
Fiber 7.9g
Sugars 9g
Sugar Alcohols 0g
51%Protein 26g