Related recipes: Beef, Eggplant, Greens, High Fiber, Low-Sodium, Main Dishes, Mushrooms, National Cattleman’s Beef Association, Summer Squash, Tenderloin Steak, Top Loin Steak
Preparation facts
Yield: 4 servings
Ingredients
1 lb 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 Tbs balsamic vinegar
2 large cloves garlic, minced
1 tsp dried rosemary
Directions
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.
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.
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
