This recipe is a gift from New Orleans. The rice starts with onion, green bell pepper and celery, and the steak gets a touch of spice. If you haven't tried down home Cajun food, now is the time.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff
Creole Steak with Jambalaya Rice
Calories338 Per Serving
Protein29g Per Serving
Fiber4.7g Per Serving
|Total Fat||13.0 g|
|Saturated Fat||2.9 g|
|Trans Fat||0.2 g|
|Polyunsaturated Fat||4.4 g|
|Monounsaturated Fat||4.1 g|
|Total Carbohydrate||28 g|
|Dietary Fiber||4.7 g|
1 starch, 2 vegetable, 3 lean meat, 1/2 fat
1 1/2 cups cooked brown rice
1 cup chopped celery
2 1/2 teaspoons Creole seasoning, divided
1 cup chopped green bell pepper
1 cup chopped onion
1 lb sirloin tip steaks, cut-1/4 inch thick
1 can (14 1/2 ounces) no salt added diced tomatoes
2 tablespoons vegetable oil (divided)
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.
Stir in tomatoes and rice. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.
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.
Serve steaks topped with rice mixture.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.