Beef Top Sirloin Steak with Brown Rice & Vegetables

Name: Beef Top Sirloin Steak with Brown Rice & Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; non-creamy Caesar dressing; lemon pepper; brown rice; frozen vegetable blend; Parmesan cheese

Top Sirloin topped with Parmesan cheese and served with brown rice and veggies.

Cook Time: 45 Minutes

Servings: 4

Ingredients: 6

Cook Mode(Keeps screen awake)

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)

Preparation

Step 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.
Step 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.
Step 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.

Nutrition Information

286 Calories

0 %*

2.4g SAT FAT

0 %DV**

23g PROTEIN

0 %DV

1.5 mg IRON

0 %DV

4.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 286 Calories; 81 Calories from fat; 9g Total Fat (2.4 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 60 mg Cholesterol; 513 mg Sodium; 26 g Total Carbohydrate; 2.1 g Dietary Fiber; 23 g Protein; 1.5 mg Iron; 303 mg Potassium; 7 mg NE Niacin; 0.5 mg Vitamin B₆; 1.2 mcg Vitamin B₁₂; 4.5 mg Zinc; 24.4 mcg Selenium; 79.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.