Beef Steak with Brown Rice & Vegetables

• From: The Beef Checkoff

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)

Combine steak, veggies and rice for a quick and delicious weeknight meal.

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.