Beef Steak with Brown Rice & Vegetables
Courtesy of The Beef Checkoff 4 Servings • 5 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate Time| Ingredients |
|---|
| 1 boneless beef top sirloin steak, cut 3/4-in. thick (about 1 lb.) |
| 1/3 c. plus 2 Tbsp. non-creamy Caesar dressing |
| 2 tsp. lemon pepper |
| 1 c. uncooked instant brown rice |
| 2 c. frozen vegetable mixture, such as baby green and yellow beans and carrots |
| 2 Tbsp. Parmesan cheese, shredded (optional) |
Directions:
1. Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 c. dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.
2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8-10 min. for medium rare (145°F) to medium
(160°F) doneness, turning once.
3. Meanwhile, cook rice according to pkg. directions, including salt but
omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 Tbsp. dressing. Serve with steaks. Sprinkle with cheese, if desired.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 343; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 56mg; Total Carbs: 25g; Fiber: 3g; Protein: 30g; Sodium: 554mg;