Grilled Steak with Red Tomato Rice
made it | 0 reviews |
"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."
Added to shopping list. Go to shopping list.
Ingredients15 m servings 590 cals
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Per Serving: 590 calories; 23.5 g fat; 61.7 g carbohydrates; 29.2 g protein; 53 mg cholesterol; 1676 mg sodium. Full nutrition