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Beef Steak with Roasted Vegetables
Source: dLife

A beef and vegetable dish using Japanese Eggplant.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 274.0
Total Carbs 15.2 g
Dietary Fiber 6.2 g
Sugars 7.3 g
Total Fat 10.4 g
Saturated Fat 2.4 g
Unsaturated Fat 0.9 g
Potassium 1030.4 mg
Protein 30.6 g
Sodium 121.7 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  Eggplant, fresh, whole, peeled
8 each  fresh mushrooms (med)
1 each  medium onions
1 each  medium bell peppers
1 each  medium zucchini
1 1/2 tbsp  olive oil
1 tbsp  balsamic vinegar
1 each  medium garlic cloves
0 3/4 tsp  ground rosemary
1 lb  Beef, round tip roast, lean, raw, 1/4" trim
1 pinch  salt
1 pinch  black pepper
  1. Preheat oven to 425 degrees. Place the eggplant, mushrooms, onion, bell pepper, and zucchini in a shallow roasting pan.
  2. Combine the oil, vinegar, garlic, and dried rosemary in a small bowl. Drizzle over the vegetables and stir to coat. Sprinkle with salt and pepper, as desired. Roast in oven for 25 minutes until tender, stirring once. Cool slightly.
  3. Heat large, nonstick skillet over medium heat until hot. Place the steak in the skillet for 12-15 minutes, turning occasionally. Remove and let stand for 5 minutes.
  4. Carve the steak into thin slices. Arrange on serving plates with vegetables.

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