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August 8, 2011
Roasted Steak and Vegetables
Beef from the Oven
Prep time:
20 minutesCooking time:
25 minutes“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 of vinegar.”
Ingredients
Serves 4
- 2 medium zucchini, cut into 1-inch pieces
- 1 small eggplant, cut into 1-inch pieces
- 1 large green bell pepper, cut into 1-inch strips
- 1 large red bell pepper, cut into 1-inch strips
- 1 medium sweet onion, cut into 1-inch wedges
- 8 ounces mushrooms
- 1 teaspoon salt, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon dried rosemary
- 1/4 teaspoon pepper
- 1 pound boneless beef top loin steak, 1 inch thick
Directions
1
Preheat oven to 425°F. Spray a baking pan with nonstick cooking spray. Arrange zucchini, eggplant, bell peppers, onion and mushrooms on pan.
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.
3
Meanwhile, salt steak. Heat a large cast-iron skillet or heavy, ovenproof pan in the oven until hot, about 2 minutes. Spray with nonstick cooking spray. Add steak to skillet.
4
Roast steak, turning once, for 12 minutes for medium-rare. Slice steak. Serve steak slices with vegetables.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
In a time crunch? Use a store-bought balsamic vinegar dressing in step 2.
Great Pairings
Rice Pilaf
Substitute 11/2 beef bouillon cubes dissolved in 3 cups warm water for the beef broth and water. Since bouillon cubes contain salt, you will want to omit the seasoned salt from the recipe.
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