Beef Steak with Brown Rice & Vegetables

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 5 Min.
Cook Time: 15 Min.
Marinate: 15 Min.

* 1 boneless beef top sirloin steak, cut 3/4-in. thick (about 1 lb.)
* 1/3 c. plus 2 Tbsp. non-creamy Caesar dressing
* 2 tsp. lemon pepper
* 1 c. uncooked instant brown rice
* 2 c. frozen vegetable mixture, such as baby green and yellow beans and carrots
* 2 Tbsp. Parmesan cheese, shredded (optional)

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

* Recipe Courtesy of The Beef Checkoff

Calories: 343;   Total Fat: 12g;   Saturated Fat: 3g;   Cholesterol: 56mg;   Total Carbs: 25g;   Fiber: 3g;   Protein: 30g;   Sodium: 554mg;