Steak and Roasted Vegetable Salad
Cut: Top Loin Steak/Strip Steak
Preparation Time: 15 Minutes
Cook Time: 35 minutes |
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Main Ingredients:
1 pound boneless beef top loin steaks, cut 1-inch thick
Olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 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 teaspoon salt
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing
Seasoning Ingredients:
2 tablespoons balsamic vinegar
2 large cloves garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
Directions:
- Heat oven to 425 F. Lightly spray 15 x 10-inch jellyroll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine seasoning ingredients, drizzle over vegetables. Roast in 425 F oven 30 to 35 minutes or until tender, stirring once.
- Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Let stand 10 minutes.
- Carve steaks; season with salt. Arrange beef and roasted vegetables over salad greens. Serve with dressing. Makes 4 servings (serving size: 3 3/4 cups salad and 3 tablespoons dressing)
Recipe Notes:
Nutrition information per serving: 258 calories; 27 g protein; 18 g carbohydrate; 9 g fat (3 g saturated fat); 3.7 mg iron; 652 mg sodium; 65 mg cholesterol.
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