Looking for a flavorful lunch on the go? Try this steak and brown rice bowl with peppers and pineapple salsa. Top it off with coconut flakes for a complete island experience.
Remove steak from marinade; discard marinade. Spray onion slices and bell pepper lightly with cooking spray. Place steak in center of grid over medium, ash-covered coals; arrange bell peppers and onion slices around steak. Grill steak, bell peppers and onion slices, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness and bell peppers and onion slices are tender, turning occasionally. Keep warm.
Divide rice evenly among 6 bowls. Combine remaining 2 tablespoons teriyaki sauce and remaining 1-1/2 tablespoons pineapple juice in medium bowl; mix well. Carve steak across the grain into thin slices; toss steak with teriyaki mixture. Arrange steak on rice; top with Pineapple Salsa and grilled vegetables. Garnish with coconut flakes, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 341 Calories; 63 Calories from fat; 7g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 587 mg Sodium; 40 g Total Carbohydrate; 4.1 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.1 mg Zinc; 27.5 mcg Selenium; 99.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
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