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Beef Steak and Roasted Vegetable Salad
• 1 lb. boneless beef top loin or tenderloin steaks, cut 1 inch thick
• 1-1/2 Tbsp. olive oil
• 1 Tbsp. balsamic vinegar
• 1 clove garlic, crushed
• 3/4 tsp. dried rosemary leaves, crushed
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1 medium Japanese eggplant, cut into 1-inch pieces
• 1 medium red, yellow or green bell pepper, cut into 1-inch strips
• 1 medium onion, cut into 8 wedges
• 1 medium zucchini, cut into 1-inch pieces
• 8 large mushrooms
• salad greens and rosemary sprigs (optional)
Combine oil, vinegar, garlic, rosemary, salt and pepper; reserve.
Place vegetables in shallow roasting pan or oven-proof skillet. Drizzle oil mixture over vegetables, stirring lightly to coat. Roast vegetables in preheated 425°F oven 25 minutes or until fork tender, stirring once. Cool slightly.
Heat non-stick skillet over medium heat 5 minutes. Panbroil steaks 9 to 11 minutes for rare to medium, turning once. Let stand 5 minutes; carve into thin slices.
To assemble salad, arrange equal amounts of vegetables and steak on each of four plates; garnish with salad greens and rosemary.
Servings: 4
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