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Creole Steak with Jambalaya Rice

Creole Steak with Jambalaya Rice
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Creole Steak with Jambalaya Rice

Nutrition Facts

Creole Steak with Jambalaya Rice
CaloriesCalories
338 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
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.

  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. 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.
  4. 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.

Nutrition Facts

Creole Steak with Jambalaya Rice
CaloriesCalories
338 Per Serving
ProteinProtein
29g Per Serving
FiberFiber
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.

  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. 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.
  4. 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.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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