Creole Steak with Jambalaya Rice

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

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.

Creole Steak with Jambalaya Rice

Calories

338 Per Serving

Protein

29g Per Serving

Fiber

4.7g Per Serving

Nutrition Facts

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

This Heart-Check Certified recipe is brought to you by National Cattlemen鈥檚 Beef Association, a contractor to the Beef Checkoff.

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

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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