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Beef and Roasted Vegetable SaladGuests will be impressed when this elegant but easy main coarse salad is on the menu.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: Serves 4


~ 1 lb. boneless beef top loin or tenderloin steaks, cut 1 inch thick
~ 1½ Tbsp. olive oil
~ 1 Tbsp. balsamic vinegar
~ 1 clove garlic, crushed
~ 3/4 tsp. dried rosemary leaves, crushed
~ 1/4 tsp. salt
~ 1/8 tsp. freshly ground pepper
~ 1 medium Japanese eggplant, cut into 1-inch pieces
~ 1 medium red, yellow or green bell pepper, cut into 1-inch strips
~ 1 medium onion, cut into 8 wedges
~ 1 medium zucchini, cut into 1-inch pieces
~ 8 large mushrooms
~ salad greens and rosemary sprigs (optional)


Combine oil, vinegar, garlic, rosemary, salt and pepper; reserve.

Place vegetables in shallow roasting pan or oven-proof skillet.

Drizzle oil mixture over vegetables, stirring lightly to coat.

Roast vegetables in preheated 425°F oven 25 minutes or until fork tender, stirring once.

Cool slightly.

Heat non-stick skillet over medium heat 5 minutes.

Panbroil steaks 9 to 11 minutes for rare to medium, turning once.

Let stand 5 minutes; carve into thin slices.

To assemble salad, arrange equal amounts of vegetables and steak on each of four plates.

Garnish with salad greens and rosemary.

Recipe courtesy of Texas Beef Council



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