1 boneless beef top sirloin steak, cut 3/4-in. thick (about 1 lb.) 1/3 c. plus 2 Tbsp. non-creamy Caesar dressing 2 tsp. lemon pepper 1 c. uncooked instant brown rice 2 c. frozen vegetable mixture, such as baby green and yellow beans and carrots 2 Tbsp. Parmesan cheese, shredded (optional)
What to do:
1. Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 c. dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 min. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper. 2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8-10 min. for medium rare (145°F) to medium (160°F) doneness, turning once. 3. Meanwhile, cook rice according to pkg. directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 Tbsp. dressing. Serve with steaks. Sprinkle with cheese, if desired.
