MEATS Creole Steak with Jambalaya Rice SERVES 4 • 11/4 cups rice mix and 1/2 cup sliced steak per serving PREP TIME 10 minutes COOK TIME 20 minutes TOTAL TIME 30 minutes Ingredients 2 tablespoons vegetable oil, divided 1 cup chopped green bell pepper 1 pound sirloin tip steaks, cut ¼-inch thick 21/2 teaspoons Creole seasoning, divided 1 cup chopped onion 1 14 .5-ounce can no-salt-added diced tomatoes 1 cup chopped celery 11/2 cups cooked brown rice Directions 1 . Heat 1 tablespoon oil over medium heat in a 3-quart saucepan until hot . Add the onion, celery, bell pepper and 1 teaspoon Creole seasoning . Cook for 8 to 10 minutes, or until the vegetables are tender-crisp, stirring occasionally . Nutrition Analysis (per serving) 2 . Stir in the tomatoes and rice . Cook, covered, for 2 to Calories 338 4 minutes, or until heated through, stirring occasionally . Total Fat 13 .0 g Cover to keep warm . Saturated Fat 3.0 g Trans Fat 0.0 g 3 . Meanwhile, press the remaining 11/2 teaspoons Creole Polyunsaturated Fat 4.5 g seasoning evenly so it adheres to the beef . Heat Monounsaturated Fat 4.0 g 11/2 teaspoons oil in large nonstick skillet over medium- Cholesterol 69 mg high heat until hot . Working in batches, place the beef Sodium 490 mg in the skillet (do not overcrowd) . Cook 1 to 3 minutes for Carbohydrates 28 g medium rare (145°F) doneness, turning once . (Do not Fiber 5 g overcook .) Remove from the skillet . Cover to keep warm . Total Sugars 6 g Repeat with the remaining beef and oil . Protein 29 g 4 . Top the beef with the rice mixture . Dietary Exchanges 1 starch, 2 vegetable, 3 lean meat, 1/2 fat This recipe from BeefItsWhatsForDinner.com is an American Heart Association Heart-Check Certified Recipe. 14