Steak & Roasted Vegetable Salad Recipe

Name: Steak & Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb boneless beef top loin steak, cut 1-inch thick; to taste olive oil-flavored vegetable cooking spray; 1 medium zucchini, cut diagonally into 1-inch pieces; 1 medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces; 1 1 large yellow bell peppers or 1 large 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 mixed salad greens, torn; 3/4 cup nonfat Italian dressing; Seasoning:; 2 tablespoons balsamic vinegar; 2 cloves large garlic, crushed; 1 teaspoon dried rosemary leaves, crushed; 1/4 teaspoon pepper

Servings: persons

1 lb boneless beef top loin steak, cut 1-inch thick
to taste olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces
1 1 large yellow bell peppers or 1 large 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 mixed salad greens, torn
3/4 cup nonfat Italian dressing
Seasoning:
2 tablespoons balsamic vinegar
2 cloves large garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper

1
Heat oven to 4250 F.
2
Lightly spray 15-x 10-inch jellyroll pan with cooking spray.
3
Place vegetables in pan.
4
Generously spray vegetables with cooking spray.
5
Combine seasoning ingredients, drizzle over vegetables.
6
Roast in 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes.
7
Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices.
8
To serve, place an equal amount of salad greens on each of four dinner plates.
9
Arrange beef and roasted vegetables over salad greens.
10
Serve immediately with dressing.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb boneless beef top loin steak, cut 1-inch thick, to taste olive oil-flavored vegetable cooking spray, 1 medium zucchini, cut diagonally into 1-inch pieces, 1 medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces, and more.

Yes, Steak & Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Steak & Roasted Vegetable Salad

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