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 12 to 15 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: 286 Calories; 81 Calories from fat; 9g Total Fat (2.4 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.6 g Monounsaturated Fat;) 60 mg Cholesterol; 513 mg Sodium; 26 g Total Carbohydrate; 2.1 g Dietary Fiber; 23 g Protein; 1.5 mg Iron; 303 mg Potassium; 7 mg NE Niacin; 0.5 mg Vitamin B6; 1.2 mcg Vitamin B12; 4.5 mg Zinc; 24.4 mcg Selenium; 79.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.