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.