Top Sirloin topped with Parmesan cheese and served with brown rice and veggies.
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.
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.
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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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 286 Calories; 9g Total Fat; 2.4g Saturated Fat; 0.2g Polyunsaturated Fat; 1.6g Monounsaturated Fat; 0g Trans Fat; 60mg Cholesterol; 513mg Sodium; 303mg Potassium; 26g Total carbohydrate; 23g Protein; 1.5mg Iron; 7mg Niacin; 0.5mg Vitamin B6; 79.3mg Choline; 1.2mcg Vitamin B12; 4.5mg Zinc; 24.4mcg Selenium; 2.1g Fiber.