Creole Steak with Jambalaya Rice

Total: 25 to 30 min | Yield: 4 servings

Ingredients

• 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

Instructions

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 for 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 for 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.

Nutrition

Per serving: 340 calories; 11g fat (2g saturated fat; 4g monounsaturated fat); 66mg cholesterol; 607mg sodium; 30g carbohydrate; 3.7g fiber; 29g protein; 9.4mg niacin; 0.6mg vitamin B6; 3.4mcg vitamin B12; 4.2mg iron; 34.8mcg selenium; 7.4mg zinc; 89.4mg 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.

Attribution

Recipe and photo used with permission from: Cattlemens Beef Board and National Cattlemen's Beef Association