Health Notes

Beef Steak & Roasted Vegetable Salad

Make it a Meal

Add these dishes to make a full meal:

Baked Rice with Fresh Herbs

Cranberry Apple Walnut Muffins

Wine Pairings

Preparation facts

Yield: 4 servings

Ingredients

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 Tbs balsamic vinegar

2 large cloves garlic, minced

1 tsp dried rosemary

Directions

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.

Recipe courtesy of the National Cattleman’s Beef Association

Nutrition facts

Serving Size 1 serving

Calories 437

Calories from Fat 264 (60%)

% Daily Value*

45%Total Fat 29g

53%Saturated Fat 10.6g

Polyunsaturated Fat 2g

Monounsaturated Fat 11.8g

28%Cholesterol 83mg

4%Sodium 92mg

36%Potassium 1272mg

7%Total Carbohydrate 21g

32%Dietary Fiber 7.9g

Sugars 9g

Sugar Alcohols 0g

51%Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2010.