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Beef Steak & Roasted Vegetable Salad Beef Steak & Roasted Vegetable Salad

Ingredients

1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick
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 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary
8 cups torn salad greens
3/4 cup prepared Italian dressing

Instructions

1. Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables, excluding lettuce, 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. 2. 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. 3. Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.