Why recepie famous for?
his 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
Ingredients
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 can (14 1/2 ounces) no salt added diced tomatoes
1 lb sirloin tip steaks, cut-1/4 inch thick
2 tablespoons vegetable oil (divided)
Instructions
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.
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