Beef Steak and Roasted Vegetable Salad | Tour Texas

Ingredients

• 1 lb. boneless beef top loin or tenderloin steaks, cut 1 inch thick
• 1-1/2 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)