Creole Steak with Jambalaya Rice
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Total Recipe Time: 25 to 30 minutes
Makes 4 servings
1 pound Sirloin Tip Steaks, cut 1/4 inch thick
2 tablespoon vegetable oil, divided
1 medium yellow onion, chopped
1 cup chopped celery
1 small green bell pepper, chopped
2-1/2 teaspoons Creole seasoning, divided
1 can (14-1/2 ounces) no salt added or regular 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: 340 calories; 11 g fat (2 g saturated fat; 4 g monounsaturated fat); 66 mg cholesterol; 607 mg sodium; 30 g carbohydrate; 3.7 g fiber; 29 g protein; 9.4 mg niacin; 0.6 mg vitamin B6; 3.4 mcg vitamin B12; 4.2 mg iron; 34.8 mcg selenium; 7.4 mg zinc; 89.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.