Beef Top Sirloin Steak with Brown Rice & Vegetables

Top Sirloin topped with Parmesan cheese and served with brown rice and veggies.

  • 45
    min
  • 4
    SERVINGS
  • 286
    Cal
  • 23 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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 12 to 15 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.

Nutrition Information

Butcher Counter

Beef Top Sirloin Steak with Brown Rice & VegetablesTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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