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.
Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef Sirloin Tip 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.
Stir tomatoes and rice into saucepan with vegetables. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm.
Serve steaks topped with rice mixture.
Nutrition information per serving, using Choice grade beef: 338 Calories; 117 Calories from fat; 13g Total Fat (2.85 g Saturated Fat; 4.05 g Monounsaturated Fat;) 69 mg Cholesterol; 490 mg Sodium; 28 g Total Carbohydrate; 4.7 g Dietary Fiber; 29 g Protein; 3.4 mg Iron; 6.5 mg NE Niacin; 0.8 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.9 mg Zinc; 29.6 mcg Selenium; 104.1 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.