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Pan-Roasted Steak Dinner

Prep Time:
10 min

Total Time:
1 hr 5 min

Makes:
4 servings.

What You Need

1 lb. well-trimmed boneless beef sirloin steak, 1 inch thick

1/2 cup KRAFT Light CATALINA Dressing, divided

1/2 tsp. pepper

1 onion, chopped

3 cups small broccoli florets

1-1/2 cups very thinly sliced carrots (4 large carrots)

1-1/2 cups instant brown rice, uncooked

Make It

PLACE steak in resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 min. to marinate.

PREHEAT oven to 400°F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Remove steak from bag; discard bag and marinade. Place steak in hot skillet; sprinkle with pepper. Place onions around steak. Cook 3 min. 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 min. or until steak is cooked to medium doneness (160°F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak; serve with rice.

K:47106v0:90600

(37)

Rated

by maureen219 on 12/2/2008
" Delicious. My only change was to use an apricot mustard sauce instead of catalina dressing. (I had the mustard sauce on hand). As others stated the vegetables were perfectly tastey."