Petite Steaks with Wild Rice Baby Peppers

By bridgetinma

Recipe and Photo courtesy of The Beef Checkoff Program

Ingredients

• 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 10 ounces each), trimmed and cut in half
• 1 teaspoon steak seasoning
• 8 baby sweet bell peppers (about 2-1/2 to 3 inches long, about 6 ounces)
• 1 package (8.8 ounces) herb-seasoned ready-to-serve long grain and wild rice blend
• 1/2 cup chopped green onions
• 1/2 cup frozen thawed chopped spinach, squeezed dry
• 2 tablespoons grated Parmesan cheese
• 3/4 cup vegetable broth
• 1/4 cup balsamic vinegar
• 1 tablespoon butter

Preparation

Step 1

1. Cut bell peppers in half lengthwise; remove seeds and membranes, but not stem. Place peppers, cut-sides up, in 8x8-inch glass baking dish or 10-inch round microwave-safe plate. Combine rice, spinach, green onions and cheese in large bowl. Spoon mixture into pepper halves. Cover and microwave on HIGH 4 to 6 minutes or until peppers are crisp-tender and filling is hot. Let stand 2 minutes. Keep warm.

2. Meanwhile, press steak seasoning evenly onto steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 14 minutes for medium rare (145 degrees F) for medium (160 degrees F) doneness, turning occasionally. Remove to platter; keep warm.

3. Add broth and vinegar to same skillet; cook and stir until browned bits attached to skillet are dissolved. Increase heat; bring to a boil. Cook 3 to 4 minutes or until liquid is reduced to about 1/4 cup. Remove from heat. Stir in butter; whisk until melted.

4. Serve steaks with sauce and peppers.