Balsamic Steak Salad with Roasted Brussels Sprouts & Beets

By KeyIngredient

Ingredients

• 1/2 cup Wish-Bone® Balsamic Vinaigrette Dressing, divided
• 1 -1 b. boneless sirloin steak
• 2 cloves garlic
• 1 large beet, peeled, cut in half and thinly sliced
• 1 cup Brussels sprouts, trimmed and quartered
• 1 large leek, washed and sliced into thin rounds
• 1 head Boston lettuce leaves, torn into bite sized pieces

Preparation

Step 1

Pour 1/4 cup Wish-Bone® Balsamic Vinaigrette Dressing over steak and 1 clove garlic in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator up to 3 hours.
Preheat oven to 400°. Line baking sheet with aluminum foil. Combine 2 tablespoons Dressing, beets, Brussels sprouts, leek and remaining garlic in baking pan. Roast 30 minutes or until beets are tender.
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.