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Roasted Steak and Vegetables
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Preparation time: 20 min. |
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Cooking time: 25 min. |
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Ideal condiment: Barley pilaf |
Shopping List
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Steak, zucchini, eggplant, bell peppers, mushrooms,
balsamic vinegar |
Food items that are probably in your frig!
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Onion, salt, oil, garlic, dried rosemary, pepper |
Ingredients
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2 medium zucchini, cut into 1-inch pieces |
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1 small eggplant, cut into 1-inch pieces |
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1 large green bell pepper, cut into 1-inch strips |
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1 medium sweet onion, cut into 1-inch wedges |
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8 ounces mushrooms |
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1 teaspoon salt, divided |
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3 tablespoons balsamic vinegar |
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2 tablespoons olive oil |
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2 cloves garlic, crushed |
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1 teaspoon dried rosemary |
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1/4 teaspoon pepper |
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1 pound boneless beef top lion steak, 1 inch thick |
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Serves 4 |
Step 1
Preheat oven to 425°F. Spray a baking pan with nonstick
cooking spray. Arrange zucchini, eggplant , bell peppers, onion and mushroom
on pan.
Step 2
Combine half the salt, balsamic vinegar, oil, garlic,
rosemary and pepper in a jar with a tight-fitting lid. Shake well. Pour over
vegetables. Roast, stirring once, until tender, about 15-minutes.
Step 3
Meanwhile, salt steak. Heat a large cast-iron skillet or
heavy, ovenproof pan in the oven until hot, about 2 minutes. Spray with
non-stick cooking spray. Add steak to skillet.
Step 4
Roast steak, turning once, for 12 minutes for medium-rare.
Slice steak. Serve steak slices with vegetables.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times Prepare the balsamic vinegar mixture in step 2 up to
24 hours ahead. No need to refrigerate. |
Money Savers Balsamic vinegar
prices range from affordable to astronomical for the aged varieties. To
make the inexpensive brands taste like the vintage variety, add 1/4
teaspoon dark brown sugar for each tablespoon vinegar. |
Serving Variation
These roasted veggies go equally well with oven roasted
pork or chicken. |
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