Beef Steak and Roasted Vegetable Salad "True" balsamic vinegars come from Modena, Italy, where they are aged at least 12 years to achieve their rich, distinctive flavor. Rating Time (Servings:4) Preparation 10 min. Marination 0 min. Cook 1 hr. 10 min. Total 1 hr. 20 min. Nutrition Facts Calories 470 Total Fat 34g Protein 28g Carbohydrate 16g Cholesterol 70mg Sodium 554mg Ingredients 1 pound boneless beef top loin steaks , cut 1-inch thick or 1 pound beef tenderloin steaks, cut 1-inch thick 16 small mushrooms 1 large bell pepper, cut into 1-inch wide strips 1 medium Japanese eggplant, sliced into 1-inch slices 1 medium onion, cut into 8 wedges 1 medium zucchini, sliced into 1-inch slices 2 tablespoons balsamic vinegar 2 cloves garlic, minced 1 teaspoon dried rosemary leaves 8 cups salad greens, torn 3/4 cup Italian salad dressing Cooking Instructions 1. Preheat oven to 425°F. Spray a jelly roll pan with nonstick cooking spray. Place mushrooms, peppers, eggplant, onion and zucchini in pan; spray generously with nonstick cooking spray. Drizzle with vinegar; sprinkle with garlic and rosemary; add salt and pepper to taste. Stir to coat. 2.Roast vegetables 30 to 35 minutes or until tender, stirring once. Cool slightly. 3.Wash hands. Heat a large nonstick skillet over medium. Place steaks in skillet; cook top loin steaks, turning occasionally, 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness (internal temp 140°F to 150°F). Remove; let stand 10 minutes. (Temperature will continue to rise about 10°F.) Serving Suggestion:Carve steaks; season with salt. Arrange meat and roasted vegetables on greens. Serve with Italian dressing. Refrigerate leftovers.
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