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Beef Steak and Roasted Vegetable Salad

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 Tbsp. 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. Makes 4 servings.

 


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