Creole Steak with Jambalaya Rice

This recipe is a gift from New Orleans. The rice starts with onion, green bell pepper and celery, and the steak gets a touch of spice. If you haven't tried down home Cajun food, now is the time. This Beef. It's What's For Dinner. recipe is certified by the American Heart Association®.

  • 30
    min
  • 4
    SERVINGS
  • 340
    Cal
  • 29 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Sirloin Tip Steaks, cut 1/4 inch thick (about 1 pound)
  • 2 tablespoon vegetable oil, divided
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2-1/2 teaspoons Creole seasoning, divided
  • 1 can (14-1/2 ounces) no-salt added diced tomatoes
  • 1-1/2 cups cooked brown rice

Cooking:

  1. Heat 1 tablespoon oil over medium heat in 3-quart saucepan until hot. Add onion, celery, bell pepper and 1 teaspoon Creole seasoning; cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
  2. Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef Sirloin Tip Steaks. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 1 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining steaks and oil.
  3. Stir tomatoes and rice into saucepan with vegetables. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.
  4. Serve steaks topped with rice mixture.

Safe Handling Tips

Nutrition Information

Butcher Counter

Sirloin Tip Steak Round Primal

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.
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