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Mississippi Recipes
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Beef Steak & Roasted Vegetable Salad
INGREDIENTS
* 1 pound boneless Top Loin or Tenderloin Beef steaks, cut 1-inch thick
* 8 cups torn salad greens
* 3/4 cup 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, cut into 1-inch slices
* 1 medium Onion, cut into 8 wedges
* 1 medium Zucchini, cut into 1-inch slices
* 2 tablespoons Balsamic Vinegar
* 2 large cloves Garlic, minced
* 1 teaspoon dried Rosemary
Preheat oven to 425°. Spray a 15 x 10-inch baking pan with nonstick cooking spray. Place vegetables in pan, spray generously with cooking spray. Drizzle with Balsamic Vinegar. Sprinkle with garlic, rosemary, salt and pepper. Stir to coat. Roast in 425° oven for 30-35 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 12-15 minutes; Tenderloin steaks 10-13 minutes for medium- to medium-rare, turning occasionally. Remove from skillet and let stand 10 minutes.
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.