Pan Roasted Steak Dinner

Makes 4 Servings


1 1/2 cups Minute® Brown Rice, uncooked
1 lb boneless beef sirloin steak, well-trimmed
1/2 cup Catalina reduced fat dressing, divided
non-stick cooking spray
1/2 tsp ground black pepper
1 onion, chopped
3 cups broccoli florets
4 carrots, thinly sliced


  • Prepare rice according to package directions. Keep warm.
  • Place steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.
  • Preheat oven to 400°F. Coat large nonstick skillet with non-stick cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard marinade in bag. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
  • Bake 18 to 20 minutes or until steak is cooked to medium doneness (160°F). Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.