Spicy beef and rice salad

Yield: 4 servings

Measure Ingredient
\N \N BARB DAY - GWHP32A-----
1 pounds Top sirloin steak -- cut 1\"
1 medium Red apple -- reserve a few
\N \N Thick -- boneless
\N slice For garnish -- and
2 teaspoons Spicy seasoning mix --
\N \N Divided
\N \N Dice the balance
2 cups Rice -- cooked in water to
3 \N Green onions -- thinly
\N \N Sliced
\N \N Which 1 ts. Spicy
¼ cup Walnuts; toasted -- chopped
\N \N Seasoning Mix has been
\N \N Coarsely -- added
3 tablespoons Chili powder
¾ teaspoon Oregano -- dried
2 teaspoons Cumin -- ground]
½ teaspoon Red pepper -- ground
1½ teaspoon Garlic powder

Preparation time 30 minutes Prepare the seasoning mix: Combine all ingredients. Store, covered in airtight container. Shake before using to blend. Yield: about ⅓ cup. Heat large nonstick skillet over medium heat 5 minutes. Meanwhile rub 1 ts. spicy sasoning into both sides of the steak.

Place steak in the skillet and cook 12 to 14 minutes for rare (140 degrees F.) to medium (160 degrees F) turning once. Season with salt, if desired.

Meanwhile combine rice, apple, onions and walnuts. Carve steak into thin slices; arrange over rice mixture. Garnish with leaf lettuce and apple slices, if desired.

Source: Beef Industry Council

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