Version 4 - Version 2 - Creole Steak with Jambalaya Rice
  • 30 minutes
  • Makes 4 servings (1-1/4 cup rice mix, 1/2 cup sliced steak).

Creole Steak with Jambalaya Rice

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  • 1 pound Sirloin Tip Steaks, cut-1/4 inch thick
  • 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


  • 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. Stir in tomatoes and rice. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.

  • 3. Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef 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.

  • 4. Serve steaks topped with rice mixture.