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Grilled Steak with Red Tomato Rice

Rated as 2 out of 5 Stars
 made it  |  0 reviews   |   photos

"Pineapple juice and bouillon make a sweet and savory marinade for flank steak served with tomato rice cooked with peas and carrots for a complete meal."
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15 m servings 590 cals
Original recipe yields 4 servings


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  • Prep

  • Ready In

  1. Combine 2 tablespoons oil, 2 teaspoons Knorr(R) Beef flavor Bouillon and pineapple juice in large resealable plastic bag. Add steak; turn to coat. Close bag and marinate in refrigerator at least 3 hours.
  2. Heat remaining 1 tablespoon oil 3-quart sauce pot over medium-high heat and cook rice, stirring frequently, 3 minutes or until rice is golden. Stir in pasta sauce, remaining 1 teaspoon Bouillon, 1-1/2 cups cilantro, water and peas and carrots. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until rice is tender.
  3. Remove steak from marinade, discarding marinade. Grill or broil steak to desired doneness. Arrange steak and rice on serving platter and sprinkle with remaining 1/2 cup cilantro.


  • *Also terrific with your favorite Ragu Pasta Sauce.

Nutrition Facts

Per Serving: 590 calories; 23.5 g fat; 61.7 g carbohydrates; 29.2 g protein; 53 mg cholesterol; 1676 mg sodium. Full nutrition


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