Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month August 2001

Steak and Roasted Vegetable Salad
Preparation & Cooking Time: 45 minutes
Servings: 4 (serving size: 3& 3/4 cups and 3 tablespoons dressing)

Ingredients:

1 pound boneless beef top loin steaks cut
   1-inch thick
Olive oil-flavored vegetable cooking spray
1 medium zucchini cut diagonally into
   1-inch pieces
1 medium Japanese or baby eggplant cut
   diagonally into 1-inch pieces
1 large red, yellow, or green bell pepper,
   cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 teaspoon salt
8 cups torn mixed salad greens
3/4 cup nonfat Italian dressing

Seasoning:

2 tablespoons balsamic vinegar
2 large cloves garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper

Steak and Roasted Vegetable Salad

Cooking instructions:

Heat oven to 425� F. Lightly spray 15-x 10-inch jellyroll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine seasoning ingredients, drizzle over vegetables. Roast in 425� F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until hot. To serve, 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.

Nutrition information per serving: 258 calories; 27 g protein; 18 g carbohydrate; 9 g fat (3 g saturated fat); 3.7 mg iron; 652 mg sodium; 65 mg cholesterol.