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Title: Steak & Roasted Vegetable Salad
Yield: 4 Servings

Ingredients

      1 lb beef top loin steak
           -(boneless), cut; 1 thick
      1    vegetable cooking spray
           -(olive oil-; flavored)
      1 md zucchini; cut diagonally 
           -into 1 pi
      1 md japanese or baby eggplant 
           -cut diag; onally  into 1 pi
      1 lg bell pepper (red, yellow or
           -green); cut into 1 strips
      1 md onion; cut into 1 wedges
     16 sm mushrooms
    1/4 ts salt
      8 c  torn mixed salad greens
    1/4 c  nonfat italian dressing
 
  ----------------------------SEASONING---------------------------------
      2 tb balsamic vinegar
      2 lg garlic cloves; crushed
      1 ts dried rosemary leaves -
           -crushed
    1/4 ts pepper

Instructions

Preparation & cooking time: 45 min

1. Heat oven to 425 F. Lightly spray 15 X 10-inch jelly roll pan with
cooking spray. Place vegetables in pan. Generously spray vegetables
with cooking spray.

2. Combine seasoning ingredients, drizzle over vegetables. Roast in
425 F oven 30 to 35 minutes or until tender, stirring once.

3. Meanwhile heat large nonstick skillet over medium heat until hot.
To serve, place beef steaks in skillet; cook 13 to 15 minutes for
medium-rare to medium doneness, turning once. Let stand 10 minutes.

4. 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; pass dressing.

Nutrition information per serving

258 calories
27 g protein
18 g carbohydrate 9 g total fat (3 g saturated fat)
3.7 mg iron
652 mg sodium
65 mg cholesterol

* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org

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