Prep & Cook: 55 min Servings:

Ingredients 1 pound boneless beef top Sirloin Salad greens, fresh rosemary sprigs (optional) Roasted Vegetables 1 medium eggplant, cut crosswise into 1-inch thick slices 8 large mushrooms 1 medium onion, cut lengthwise into 8 wedges 1 medium red, yellow or green bell pepper, cut into 1-inch wide strips 1 medium zucchini, cut crosswise into 1-inch thick slices 1-1/2 tablespoons olive oil tablespoon balsamic vinegar 1 clove garlic, minced 3/4 teaspoon dried rosemary leaves, crushed Salt and freshly ground black pepper

1. Heat oven to 425°F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables; stir to coat. Sprinkle with salt and pepper, as desired. Roast in 425°F oven 25 minutes or until tender, stirring once. Cool slightly.

2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 5 minutes.

3. Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Garnish with greens and rosemary sprigs, if desired.