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Related recipes: Beef, Eggplant, Fall, Greens, High Fiber, Low-Carb, Low-Sodium, Main Dishes, Mushrooms, National Cattlemans Beef Association, Summer Squash, Tenderloin Steak, Top Loin Steak, Winter
Yield: 4 servings
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 eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 Tbs balsamic vinegar
2 large cloves garlic, minced
1 tsp dried rosemary
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
