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Creole Steak with Jambalaya Rice

Creole Steak with Jambalaya Rice


  • 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 (14 1/2 ounce) can 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.
  4. 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 degrees F) doneness, turning once. (Do not overcook.)
  5. Remove from skillet; keep warm.
  6. Repeat with remaining Steaks and oil.
  7. Serve steaks topped with rice mixture.

Total Time: 25 to 30 min | Yield: 4 servings

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.

Recipe and photo credit (used with permission): Beef Checkoff

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