Creole Steak with Jambalaya Rice

Ingredients

• 4 beef Sirloin Tip Steaks, cut 1/4 inch thick (about 1 pound)
• 2 tablespoon vegetable oil, divided
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 2-1/2 teaspoons Creole seasoning, divided
• 1 can (14-1/2 ounces) no-salt added diced tomatoes
• 1-1/2 cups cooked brown rice

Instructions

1. Heat 1 tablespoon oil over medium heat in 3-quart saucepan until hot. Add onion, celery, bell pepper and 1 teaspoon Creole seasoning; cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.

2. Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef Sirloin Tip Steaks. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 1 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining steaks and oil.

3. Stir tomatoes and rice into saucepan with vegetables. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.

4. Serve steaks topped with rice mixture.

• Test Kitchen Tips Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.