Steak & Roasted Vegetable Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef top loin steak, (boneless), cut 1" thick
Vegetable cooking spray, Olive oil-flavored
1 medium: Zucchini, cut diagonally into 1" pieces
1 medium: Japanese or baby eggplant cut diagonally into 1" pieces,
1 large: Bell pepper, (red, yellow or green) cut into 1" strips
1 medium: Onion, cut into 1" wedges
16 small: Mushrooms,
1/4 tsp: Salt,
8 cup: Torn mixed salad greens,
1/4 cup: Nonfat Italian dressing,
SEASONING
2 tbsp: Balsamic vinegar,
2 large: Garlic cloves, crushed
1 tsp: Dried rosemary leaves, crushed
1/4 tsp: Pepper,
Directions:
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
Council -- http://www.txbeef.org
Source from luhu.jp
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
Council -- http://www.txbeef.org
Source from luhu.jp