Recipes Beef Sirloin and Roasted Vegetable Salad (Salad)

Number of Servings
    • Ingredients:
    • 1 pound boneless beef top loin steaks cut 1-inch thick
    • 1 tablespoon olive oil
    • Olive oil-flavored vegetable cooking spray
    • 1 medium zucchini cut diagonally into 1-inch pieces
    • 1 medium Japanese or baby eggplant cut diagonally into 1-inch pieces
    • 1 large red, yellow, or green bell pepper, cut into 1-inch strips
    • 1 medium onion, cut into 1-inch wedges
    • 16 small mushrooms
    • 1/4 teaspoon salt
    • 8 cups torn mixed salad greens
    • 3/4 cup nonfat Italian dressing
    • Seasoning:
    • 2 tablespoons balsamic vinegar
    • 2 large cloves garlic, crushed
    • 1 teaspoon dried rosemary leaves, crushed
    • 1/4 teaspoon pepper



Heat oven to 425 F. Lightly spray 15-x 10-inch jellyroll pan with cooking spray. Place vegetables in pan. Generously spray vegetables with cooking spray. Combine seasoning ingredients, drizzle over vegetables. Roast in 425 degree oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet with oil over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes before slicing. Season the steaks with salt. Trim fat from steaks; carve crosswise into thin slices. To serve, place an equal amount of salad greens on each of six dinner plates. Arrange beef and roasted vegetables over salad greens. Serve immediately with dressing.

Nutrition Information

266 Calories; 15g Fat (49.7% calories from fat); 17g Protein; 17g Carbohydrate; 6g Dietary Fiber; 46mg Cholesterol; 570mg Sodium.