1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
1/3 cup plus 2 tablespoons non-creamy Caesar dressing
2 teaspoons lemon pepper
1 cup uncooked instant brown rice
2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots
2 tablespoons shredded Parmesan cheese (optional)
Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.
Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in remaining 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.
Nutrition information per serving: 343 calories; 12 g fat (3 g saturated fat; 2 g monounsaturated fat); 56 mg cholesterol; 554 mg sodium; 25 g carbohydrate; 3.3 g fiber; 30 g protein; 8.4 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.5 mg iron; 31.5 mcg selenium; 4.9 mg zinc.