Nutrient-rich Chinese black rice teams with protein-rich Top Sirloin Steak in this spiced-up take on steak and vegetables, featuring a bold Asian marinade and dressing.
Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.
Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 457 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 286 mg Sodium; 43 g Total Carbohydrate; 4.1 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 11.1 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 30.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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