Rosemary Steak Salad

🥩 Steak & Roasted Vegetable Salad Recipe 🥗

Cook Time: 45 minutes
Prep Time: 0 seconds (yes, you read that right!)
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 boneless beef top loin steak
• Olive oil-flavored vegetable cooking spray
• 1 zucchini
• 1 Japanese eggplant
• 1 baby eggplant
• 1 yellow bell pepper
• 1 green bell pepper
• 1 onion
• 16 mushrooms
• 1/4 cup salt
• 8 garlic cloves
• 3/4 dried rosemary leaves
• 2 tsp pepper

Nutrition Facts (per serving):

• Calories: 104.7
• Fat: 1.1g
  • Saturated Fat: 0.3g
• Cholesterol: 0.9mg
• Sodium: 648mg
• Carbohydrates: 21.6g
  • Fiber: 7.3g
  • Sugar: 13.2g
• Protein: 4.5g

Instructions:

1. Preheat Oven:

   • Heat your oven to a toasty 425°F.

2. Prepare Pan:

   • Lightly spray a 15×10-inch jellyroll pan with cooking spray.

3. Chop and Coat:

   • Place zucchini, Japanese eggplants, baby eggplant, yellow and green bell peppers, onion, and mushrooms in the pan.
   • Generously spray the colorful mix with olive oil-flavored vegetable cooking spray.

4. Seasoning Magic:

   • Combine salt, garlic, dried rosemary leaves, and pepper to create a flavorful seasoning mix.
   • Drizzle this aromatic concoction over the vegetables.

5. Roasting Fiesta:

   • Roast the vegetable medley in the preheated 425°F oven for 30 to 35 minutes, or until they reach a delightful tenderness.
   • Don’t forget to give them a good stir once in a while.

6. Steak Sizzle:

   • While the veggies are roasting away, heat a large nonstick skillet over medium heat until it’s hot.
   • Place the beef steak in the skillet and cook for 12 to 15 minutes, achieving that perfect medium rare to medium doneness. Flip it once for an even sear.

7. Rest and Slice:

   • Let the cooked steak stand for a well-deserved 10 minutes.
   • Season the steak slices with a pinch of salt, and if there’s any visible fat, trim it off before carving the steak into thin, glorious slices.

8. Plating Artistry:

   • To serve, artfully arrange an equal amount of fresh salad greens on each of four dinner plates.

9. Grand Finale:

   • Crown the bed of greens with the succulent beef slices and the now-charmful roasted vegetables.

10. Dress to Impress:

    • Serve this masterpiece immediately, accompanied by your favorite dressing for that perfect finishing touch.

Bon Appétit! 🍽️

Now you’re ready to dive into a symphony of flavors and textures with this Steak & Roasted Vegetable Salad. Enjoy every delicious bite!