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Beef Steak & Roasted Vegetable Salad

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Make it a Meal

Add these dishes to make a full meal:

Baked Rice with Fresh Herbs

Sage and Onion Focaccia

Cranberry Apple Walnut Muffins

Wine Pairings

Recipe courtesy of the National Cattleman’s Beef Association

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 aubergine, sliced (1-inch)

1 medium onion, cut into 8 wedges

1 medium courgette, sliced (1-inch)

2 Tbs balsamic vinegar

2 large cloves garlic, chopped

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

Serving Size 1 serving
Calories 437
Calories from Fat 264 (60%)
% Daily Value*
45%Total Fat 29g
53%Saturated Fat 10.6g
Polyunsaturated Fat 2g
Monounsaturated Fat 11.8g
28%Cholesterol 83mg
4%Sodium 92mg
36%Potassium 1272mg
7%Total Carbohydrate 21g
32%Dietary Fiber 7.9g
Sugars 9g
Sugar Alcohols 0g
51%Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.