BEEF STEAK WITH BROWN RICE & VEGETABLES

Beef Steak with Brown Rice & Vegetables --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 25 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  2. 1/3 cup plus 2 tablespoons non-creamy Caesar dressing
  3. 2 teaspoons lemon pepper
  4. 1 cup uncooked instant brown rice
  5. 2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots
  6. 2 tablespoons shredded Parmesan cheese (optional)

INSTRUCTIONS FOR BEEF STEAK WITH BROWN RICE & VEGETABLES

  1. Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.
  2. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.
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