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Source: America's Favorite Food Associations

Steak and Roasted Vegetable Salad
This one-dish meal couldn’t be more tasty.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
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1 pound beef top loin steaks, boneless, cut 1-inch thick
Olive oil cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium baby eggplant, cut diagonally into 1-inch pieces
1 large red bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 teaspoon salt
8 cups mixed salad greens, torn
3/4 cup nonfat Italian dressing
2 tablespoons vinegar, balsamic
2 large cloves garlic, crushed
1 teaspoon rosemary, dried, crushed
1/4 pepper, crushed




Heat oven to 425 degrees. Lightly spray 15 x 10-inch jellyroll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine vinegar, garlic, rosemary and pepper, drizzle over vegetables. Roast in 425 degrees oven 30 to 35 minutes or until tender, stirring once.

Meanwhile, heat large nonstick skillet over medium heat until hot; place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes.

Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of four dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately with dressing.





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