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Red Pepper-Smothered Steak & Rice

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  • 1 lb. sirloin steak
  • 4 Tbsp. I Can't Believe It's Not Butter!® Spread, divided
  • 1 large red or green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 Tbsp. balsamic vinegar
  • 1 package Knorr® Rice Sides™ - Chicken flavor, prepared according to package directions



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Season steak, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, heat 1 tablespoon Spread over medium-high heat and cook steak until desired doneness. Remove steak and keep warm.
  • 2 In same skillet, heat remaining 3 tablespoons Spread over medium-high heat and cook red pepper and onion, stirring occasionally, until vegetables are tender, about 5 minutes. Add vinegar and cook 1 minute. To serve, slice steak and arrange over Knorr® Rice Sides™ - Chicken flavor, then top with red pepper mixture.