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Broiled Sirloin Steak and Vegetables

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Broiled Sirloin Steak and Vegetables
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  • Prep 10 min
  • Total 20 min
  • Servings 4
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This broiled beef steak and vegetable recipe is ready for dinner in just 30 minutes!
By Betty Crocker Kitchens
Updated Aug 10, 2010

Ingredients

  • 1-pound beef boneless sirloin steak, about 1 inch thick
  • 1/2 pound fresh portabella mushrooms, cut into 1/2-inch slices
  • 1 medium yellow summer squash or zucchini, cut into 1-inch diagonal slices
  • 1 medium onion, cut into 8 wedges
  • 1/3 cup fat-free Italian dressing
  • 3 tablespoons balsamic vinegar
  • 1/2 teaspoon cracked black pepper
  • 2 tablespoons chopped fresh flat-leaf Italian or regular parsley

Steps

  • 1
    Set oven control to broil. Spray broiler pan rack with cooking spray. Remove fat from beef. Place beef, mushrooms, squash and onion on rack in broiler pan. Mix dressing, vinegar and pepper; brush over beef and vegetables.
  • 2
    Broil with tops of beef and vegetables 3 to 4 inches from heat 5 minutes. Turn beef; brush dressing mixture over beef and vegetables. Broil about 5 minutes longer or until beef is desired doneness and vegetables are crisp-tender. Discard any remaining dressing mixture. Cut beef into 4 serving pieces. Sprinkle parsley over beef and vegetables.

Tips from the Betty Crocker Kitchens

  • tip 1
    To check for doneness, cut a small slit in center of beef. Medium-rare is very pink in center and slightly brown toward exterior (145º). Medium is light pink in center and brown toward exterior (160º).
  • tip 2
    Onions may have a variety of health-promoting actions. Researchers are starting to study onions for their anti-inflammatory effects, their cholesterol-lowering potential and their possible role in cancer prevention.

Nutrition

165 Calories, 4g Total Fat, 25g Protein, 9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
60mg
Sodium
230mg
Total Carbohydrate
9g
Dietary Fiber
2g
Protein
25g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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