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Grilled Steak & Summer Vegetable Rice
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15 mins
Cooking Time
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 460.0 |
| Calcium (g) | 8.0 % |
| Carbohydrates (g) | 37.0 g |
| Cholesterol (g) | 90.0 mg |
| Fat (g) | 18.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 15.0 % |
| Potassium (g) | 630.0 mg |
| Protein (g) | 34.0 g |
| Saturated Fat (g) | 6.0 g |
| Sodium (g) | 500.0 mg |
| Sugars (g) | 5.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing.
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Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr® Rice Sides™ - Cheddar Broccoli. Bring to a boil; stir. Reduce heat and simmer, covered, 7 minutes or until rice is tender.
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Serve steak over vegetables and Knorr® Rice Sides™ - Cheddar Broccoli.
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