Steak & roasted vegetable salad
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Steak & roasted vegetable salad
  Steak    Salad    Vegetables  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58446. Report a problem with this recipe.
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      Title: Steak & roasted vegetable salad
 Categories: Salads, Main dish, Meats
      Yield: 4 Servings
      1 lb Beef top loin steak
           -(boneless), cut 1" thick
           Vegetable cooking spray
           -(Olive oil-flavored)
      1 md Zucchini; cut diagonally
           - into 1" pieces
      1 md Japanese or baby eggplant
           - cut diagonally
           - into 1" pieces
      1 lg Bell pepper
           -(red, yellow or green)
           - cut into 1" strips
      1 md Onion; cut into 1" wedges
     16 sm Mushrooms
    1/4 ts Salt
      8 c  Torn mixed salad greens
    1/4 c  Nonfat Italian dressing

      2 tb Balsamic vinegar
      2 lg Garlic cloves; crushed
      1 ts Dried rosemary leaves
           -- crushed
    1/4 ts Pepper
  Preparation & cooking time: 45 min
  1. 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.
  2. Combine seasoning ingredients, drizzle over vegetables. Roast in
  425 F oven 30 to 35 minutes or until tender, stirring once.
  3. 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. Let stand 10 minutes.
  4. 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 dressing.
  Nutrition information per serving
      258    calories
       27 g  protein
       18 g  carbohydrate 9 g total fat (3 g saturated fat)
      3.7 mg iron
      652 mg sodium
       65 mg cholesterol
  * COOKFDN brings you this recipe with permission from: * Texas Beef

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Recipe ID 58446 (Apr 03, 2005)

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