GRILLED STEAK WITH RED TOMATO RICE
Rinse Cilantro Under Cold Water To Remove Dirt Or Sand, Then Pat Dry Between Layers Of Paper Towels. It's Then Ready To Chop With A Knife Or Snip With Scissors.
SERVES 4
PREP TIME: 15 Minute(s)
MARINATE TIME: 3 Hour(s)
COOK TIME: 35 Minute(s)
INGREDIENTS
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3 Tbsp. vegetable oil, divided
3 tsp. Knorr® Beef flavor Bouillon, divided
1/3 cup pineapple juice
1-1/2- lb. flank or skirt steak
1 cup regular or converted rice
1 jar (1 lb. 8oz.) Ragu® Old World Style® Pasta Sauce**
2 cups chopped fresh cilantro, divided
1 cup water
1 cup frozen green peas and carrots
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PREPARATION
- Combine 2 tablespoons oil, 2 teaspoons Knorr® 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 in 3-quart saucepot 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.
*Based on average retail prices at national supermarkets.
Cost per recipe*: $14.56
Cost per serving*: $3.64
NUTRITION INFORMATION per serving
Calories 590, Calories From Fat 160, Saturated Fat 4.5g, Trans Fat 0g, Total Fat 18g, Cholesterol 105mg, Sodium 1090mg, Total Carbohydrates 59g, Sugars 13g, Dietary Fiber 4g, Protein 45g, Vitamin A 15%, Vitamin C 40%, Calcium 15%, Iron 35%
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