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Entree: Beef Steak & Roasted Vegetable Salad

Source of Recipe

Internet


List of Ingredients

1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
Salad greens, fresh rosemary sprigs (optional)
Roasted Vegetables
1 medium Japanese eggplant, cut crosswise into 1-inch thick slices
8 large mushrooms
1 medium onion, cut lengthwise into 8 wedges
1 medium red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium zucchini, cut crosswise into 1-inch thick slices
1-1/2 tablespoons olive oil
tablespoon balsamic vinegar
1 clove garlic, minced
3/4 teaspoon dried rosemary leaves, crushed
Salt and freshly ground black pepper



Recipe

Heat oven to 425°F. Place vegetables in shallow roasting pan.

Combine oil, vinegar, garlic and dried rosemary in small bowl.

Drizzle over vegetables, stir to coat.

Sprinkle with salt and pepper, as desired.

Roast in 425°F oven 25 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 5 minutes.
Carve steaks into thin slices.
Arrange beef and vegetables evenly on individual plates.

Garnish with greens and rosemary sprigs, if desired.

Makes 4 Servings

Cook's Tip:
Vegetables may be roasted the day before, cover and refrigerate.

Bring to room temperature before serving.