Beef Steak and Roasted Vegetable Salad
Enjoy this Texas favorite, Beef Steak and Roasted Vegetable Salad.
Keywords
- Texas
- Recipe
- Beef Steak and Roasted Vegetable Salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tourtexas.com.
Cooking tools:
- Roasting pan
- Oven
- Nonstick skillet
- Stove
- Carving knife
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
- Spatula
- Fork
- Plate
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)
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