ROASTED VEGETABLE-STEAK SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
- Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
- Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
- Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.
Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams
STEAK & ROASTED VEGETABLE SALAD
Make and share this Steak & Roasted Vegetable Salad recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 4250 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 4250 F oven 30 to 35 minutes or until tender, stirring once. Meanwhile, heat large nonstick skillet over medium bent until ho t. To serve, place beef steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning once. Let stand 10 minutes.
- Season steaks with salt. Trim fat from steaks; carve crosswise into thin slices.
- To serve, place an equal amount of salad greens on each of four dinner plates.
- Arrange beef and roasted vegetables over salad greens.
- Serve immediately with dressing.
Nutrition Facts : Calories 104.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 0.9, Sodium 648, Carbohydrate 21.6, Fiber 7.3, Sugar 13.2, Protein 4.5
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