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Beef Steak and Roasted Vegetable Salad
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.

SOURCE:  Texas Beef Council

Servings: 4