Creole Steak with Jambalaya Rice
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Total Recipe Time: 30 minutes
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes 4 servings (1-1/4 cup rice mix, 1/2 cup sliced steak).
1 pound Sirloin Tip Steaks, cut-1/4 inch thick
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
|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.||Stir in tomatoes and rice. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.
|3.||Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef 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.
|4.||Serve steaks topped with rice mixture.
Nutrition information per serving, using Choice grade beef: 338 calories; 13 g fat (2.85 g saturated fat; 4.05 g monounsaturated fat); 69 mg cholesterol; 490 mg sodium; 28 g carbohydrate; 4.7 g fiber; 29 g protein; 6.5 mg niacin; 0.8 mg vitamin B6; 3.2 mcg vitamin B12; 3.4 mg iron; 29.6 mcg selenium; 6.9 mg zinc; 104.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber, iron and choline.
Trans fat 0.2g; polyunsaturated fat 4.4g; potassium 828.0mg; added sugar 0.0g.
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