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Prep and Cook time: 1 hour
Makes: 4 servings
Ingredients
1 pound boneless beef top loin or tenderloin
steaks, cut 1 inch thick
8 cups torn salad greens
3/4 cup prepared Italian dressing
Roasted Vegetables:
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary
Instructions
1. Heat oven to 425°F. Spray 15 x 10-inch baking
pan with cooking spray. Place vegetables in pan; spray generously with cooking
spray. Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper.
Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring
once. Cool slightly.
2. 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 10 minutes.
3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve
with dressing.
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