STEAK AND ROASTED VEGETABLES RECIPES

Name: Steak & roast vegetables with sundried tomato dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: British
Ingredients: 2 medium sweet potatoes , peeled and cut into chunks; 2 red peppers , deseeded and cut into chunks; 2 tbsp olive oil; 200g fine green beans; 2 garlic cloves , thinly sliced; 4 sundried tomatoes , finely chopped; squeeze lemon juice; 2 sirloin steaks , about 175g/6oz each; 1 mango; 1 papaya; half a small pineapple; 2 kiwi fruit; 2 passion fruits; juice of 2-3 limes; 1 tbsp sugar; mint; small knob of root ginger

STEAK & ROAST VEGETABLES WITH SUNDRIED TOMATO DRESSING ...

Steak & roast vegetables with sundried tomato dressing ... image

Get your 5-a-day the easy way with this vegetable and vitamin C packed dish

Provided by Good Food team

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 17

Ingredients

2 medium sweet potatoes , peeled and cut into chunks
2 red peppers , deseeded and cut into chunks
2 tbsp olive oil
200g fine green beans
2 garlic cloves , thinly sliced
4 sundried tomatoes , finely chopped
squeeze lemon juice
2 sirloin steaks , about 175g/6oz each
1 mango
1 papaya
half a small pineapple
2 kiwi fruit
2 passion fruits
juice of 2-3 limes
1 tbsp sugar
mint
small knob of root ginger

Steps:

Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.

Nutrition Facts : Calories 906 calories, FatContent 31 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 118 grams carbohydrates, SugarContent 85 grams sugar, FiberContent 21 grams fiber, ProteinContent 45 grams protein, SodiumContent 1.4 milligram of sodium

STEAK & ROASTED VEGETABLE SALAD RECIPE - FOOD.COM

Steak & Roasted Vegetable Salad Recipe - Food.com image

Make and share this Steak & Roasted Vegetable Salad recipe from Food.com.

Total Time 45 minutes

Prep Time 0S

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boneless beef top loin steak, cut 1-inch thick
to taste olive oil-flavored vegetable cooking spray
1 medium zucchini, cut diagonally into 1-inch pieces
1 medium Japanese eggplants or 1 medium baby eggplant, cut diagonally into 1-inch pieces
1 large yellow bell peppers or 1 large green bell pepper, cut into 1-inch strips
1 medium onion, cut into 1-inch wedges
16 small mushrooms
1/4 teaspoon salt
8 cups mixed salad greens, torn
3/4 cup nonfat Italian dressing
2 tablespoons balsamic vinegar
2 cloves large garlic, crushed
1 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper

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, FatContent 1.1, SaturatedFatContent 0.3, CholesterolContent 0.9, SodiumContent 648, CarbohydrateContent 21.6, FiberContent 7.3, SugarContent 13.2, ProteinContent 4.5

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