(since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_& Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free_Magazines   |   Food Festivals & Events

You are here > Home

RECIPESSalad RecipesSalads with Meats 1 >  Beef & Roasted Vegetable Salad


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



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



  Salads with Meats 1   |   Antipasto Salad   |   Apricot Dijon Pork Salad   |   Asian Beef Salad   |   Beef Fajita Salad   |   Beef Steak Salad Ole   |   Beef & Roasted Vegetable Salad   |   Beef Salad Provencale   |   Brazilian Pork w/Tangerine Vinaigrette   |   Broccoli and Everything Salad   |   Caesar Beef & Potato Salad   |   Caribbean Pork & Mango Salad   |   Chargrilled Thai Beef Salad   |   Chinese Pork Salad   |   Chopped Salad w/Ham & Goat Cheese   |   Club Salad Deluxe   |   Crunchy Chinese Pork Salad   |   Crunchy Rice, Bean, and Ham Salad   |   Curried Pork Salad   |   Dutch Apple Salad   |   Farmer's Market Beef Rice Salad   |   Fruited Pork & Wild Rice Salad   |   Flank Steak & Vegetable Salad   |   Gazpacho Steak Salad   |   Ginger Pork Salad  |   Gingered Pork and Melon Salad   |   Ginger Soy Grilled Pork Salad   |   Grilled Beef Cobb Salad   |   Grilled Pork Couscous Salad   |   Grilled Thai Beef Salad   |   Ham and Black Bean Salad   |   Ham Citrus Veggie Salad   |   Ham Salad   |   Ham Salad with Hot Peanut Dressing   |   Ham Salad (Smoked Ham)   |   Hawaiian Cobb Salad   |   Herb & Rib Eye Salad   |   Herbed Pork & Corn Salad   |   Hot Beef Hazelnut Salad   |   Hot 'n Crunchy Thai Pork Salad   |   Hot Pork and Pear Salad  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission. Logo


Popular Pages