Cajun Beef Pepper Steak

Name: Cajun Beef Pepper Steak
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; Cajun seasoning; green bell pepper; vegetable oil; Cajun-style dirty rice mix

Craving some Cajun? This peppery steak served with Cajun rice is sure to please.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

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Ingredients

1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
2 teaspoons Cajun or Creole seasoning blend
2 medium green or red bell peppers, cut into quarters
2 teaspoons vegetable oil
1 package (5.5 to 8 ounces) Cajun or Creole rice mix with seasonings

Preparation

Step 1

Press 1-1/2 teaspoons seasoning blend evenly onto beef Steak. Toss bell peppers with oil and remaining 1/2 teaspoon seasoning blend.
Step 2

Place Steak in center of grid over medium, ash-covered coals; arrange bell peppers around steak. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness and peppers are tender, turning occasionally.

Cooking Tip: To broil, place Steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning once.
Step 3

Meanwhile prepare rice blend according to package directions, omitting oil or margarine.
Step 4

Carve Steak into slices. Serve with peppers and rice.

Nutrition Information

318 Calories

0 %*

2g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

2.6 mg IRON

0 %DV

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: 318 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 5 mg Cholesterol; 856 mg Sodium; 31 g Total Carbohydrate; 2.4 g Dietary Fiber; 31 g Protein; 2.6 mg Iron; 7.9 mg NE Niacin; 0.7 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5 mg Zinc; 31.5 mcg Selenium.

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

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.