Ingredients: 1 pound boneless beef top loin or tenderloin steaks, cut 1 inch thick 8 cups torn salad greens 3/4 cup prepared italian dressing

Recipe Info Category: Salads Rating: 4 Contributor: Johanna Kemp

Heat oven to 425°F. Spray 15 x 10-inch baking pan with cooking spray. Place vegetables in pan; spray generously with cooking spray.

Drizzle with vinegar; sprinkle with garlic, rosemary and salt and pepper. Stir to coat. Roast in 425°F oven 30 to 35 minutes or until tender, stirring once. Cool slightly.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 10 minutes.

Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.

Roasted vegetables:

1 teaspoon dried rosemary
16 small mushrooms
1 medium onion, cut into 8 wedges
2 tablespoons balsamic vinegar
1 medium japanese eggplant, sliced (1-inch)
2 large cloves garlic, minced
1 medium zucchini, sliced (1-inch)
1 large red, yellow or green bell pepper, cut into 1-inch wide strips