Beef Top Sirloin Steak with Brown Rice & Vegetables

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

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.