Minutes Prep time: 15
Minutes Total time: 75
Servings: 4
Difficulty: easy
1/2 cup Wish-Bone® Balsamic Vinaigrette, divided
1 pound boneless beef top sirloin steak
2 cloves garlic, thinly sliced, divided
1 large beet, peeled and thinly sliced
1 cup fresh Brussels sprouts, trimmed and quartered
1 large leek, washed and sliced into thin rounds
1 head Boston lettuce, torn into bite-sized pieces
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 46 mg | 5% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 10 g | 16% |
| Iron | 3 mg | 15% |
| Calories | 243 kcal | 12% |
| Sodium | 369 mg | 15% |
| Protein | 27 g | 54% |
| Saturated Fat | 2 g | 12% |
| Sugars | 6 g | 1% |
| Vitamin C | 15 mg | 25% |
Pour 1/4 cup Balsamic Vinaigrette Dressing over steak and 1 clove garlic in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator 30 minutes or up to 3 hours.
Preheat oven to 400°F. Line baking sheet with aluminum foil. Combine 2 tablespoons dressing, beets, Brussels sprouts, leek and remaining garlic in baking pan; roast 20 to 25 minutes.
Meanwhile, grill or broil steak, turning once, 15 minutes or until steak is desired doneness; slice thinly.
Arrange lettuce on serving platter, then top with roasted vegetables and sliced steak. Just before serving, drizzle with remaining 2 tablespoons dressing.
Balsamic Steak Salad with Roasted Brussels Sprouts & Beets
