Creole Steak with Jambalaya Rice

Calories

338 Per Serving

Protein

29g Per Serving

Fiber

4.7g Per Serving

Calories		338
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
Cholesterol		69 mg
Sodium		490 mg
Total Carbohydrate		28 g
	Dietary Fiber	4.7 g
	Sugars	6 g
Protein		29 g

Dietary Exchanges
1 starch, 2 vegetable, 3 lean meat, 1/2 fat

Ingredients

Servings 4 Serving Size 1/4 cup rice mix, 1/2 cup sliced steak

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)

Directions

Tip: Click on step to mark as complete.

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掳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鈥檚 Beef Association, a contractor to the Beef Checkoff.

Creole Steak with Jambalaya Rice

Calories

338 Per Serving

Protein

29g Per Serving

Fiber

4.7g Per Serving

Calories		338
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
Cholesterol		69 mg
Sodium		490 mg
Total Carbohydrate		28 g
	Dietary Fiber	4.7 g
	Sugars	6 g
Protein		29 g

Dietary Exchanges
1 starch, 2 vegetable, 3 lean meat, 1/2 fat

Ingredients

Servings 4 Serving Size 1/4 cup rice mix, 1/2 cup sliced steak

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)

Directions

Tip: Click on step to mark as complete.

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掳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鈥檚 Beef Association, a contractor to the Beef Checkoff.

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