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Beef Steak with Brown Rice & Vegetables

Source of Recipe


The Everett Herald






List of Ingredients



• 1 boneless beef top sirloin steak, cut 3/4-inch thick (about 1 lb.)
  
• 1/3 cup prepared non-creamy Caesar dressing
  
• 2 tsp lemon pepper
  
• 1 cup uncooked instant brown rice
  
• 2 cups frozen vegetable mixture (such as baby greens and yellow beans and carrots)
  
• 2 Tbsp prepared non-creamy Caesar dressing
  
• 2 Tbsp shredded Parmesan cheese (optional)
  






Instructions



1. Cut beef steak crosswise into 4 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.
   
   
2. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper. Heat a large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium-rare doneness, turning once.
   
   
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 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.
   
   Makes 4 servings;
   Can be ready in 30 minutes.