Beef Steak with Brown Rice & Vegetables
Ingredients
- 1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
- 1/3 cup non-creamy Caesar dressing
- 2 Tbs non-creamy Caesar dressing
- 2 tsp lemon pepper
- 1 cup uncooked instant brown rice
- 2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots
- 2 Tbs shredded Parmesan cheese (optional)
Directions
- 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 steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
- 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 Facts
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