2 beef Strip Steaks Boneless, cut 1 inch thick
8 cups torn salad greens
3/4 cup Italian dressing
16 small mushrooms
1 large red, yellow or green bell pepper, cut into 1-inch wide strips
1 medium Japanese eggplant, sliced (1-inch)
1 medium onion, cut into 8 wedges
1 medium zucchini, sliced (1-inch)
2 tablespoons balsamic vinegar
2 large cloves garlic, minced
1 teaspoon dried rosemary leaves
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 12 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove; let stand 10 minutes.
Carve steaks; season with salt. Arrange beef and vegetables on greens. Serve with dressing.
Nutrition information per serving: 418 calories; 24 g fat (4 g saturated fat; 3 g monounsaturated fat); 56 mg cholesterol; 849 mg sodium; 23 g carbohydrate; 8.7 g fiber; 3 g protein; 1 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.9 mg iron; 34.7 mcg selenium; 5.7 mg zinc.