Steak Salad & Rice Pilaf Recipe

Name: Steak Salad & Rice Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz. beef sirloin steak, 1/2- to 3/4-inch thick (4 3-oz steaks); 1 tsp. cracked black pepper; 8 cups chopped romaine lettuce; 1 medium tomato, cut into wedges; 1 fresh zucchini, sliced; 1 slivered medium red onion; 1/2 cup KRAFT Lite Thousand Island Dressing; 2 tsp. very low-sodium chicken bouillon granules; 1/2 cup orange juice; 1-1/2 cups instant brown rice, uncooked; 1/2 cup dried cranberries; 1/4 cup PLANTERS Sliced Almonds; 32 oz. (4 cups) nonfat yogurt, favorite flavor; 2 16 fl oz bottles , favorite flavor

Servings: persons

12 oz. beef sirloin steak, 1/2- to 3/4-inch thick (4 3-oz steaks)
1 tsp. cracked black pepper
8 cups chopped romaine lettuce
1 medium tomato, cut into wedges
1 fresh zucchini, sliced
1 slivered medium red onion
1/2 cup KRAFT Lite Thousand Island Dressing
2 tsp. very low-sodium chicken bouillon granules
1/2 cup orange juice
1-1/2 cups instant brown rice, uncooked
1/2 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds
32 oz. (4 cups) nonfat yogurt, favorite flavor
2 16 fl oz bottles , favorite flavor

1
Preheat grill to medium-high heat.
2
Sprinkle steak with pepper.
3
Grill 5 to 7 min.
4
on each side, or until medium doneness (160F).
5
Cut steak across the grain into thin slices.
6
Toss steak slices with lettuce, tomato, zucchini and onion in large bowl.
7
Add dressing; mix lightly.
8
Bring bouillon granules, 1 1/2 cups water and orange juice to a boil in a small saucepan.
9
Stir in rice and cranberries; return to boil.
10
Reduce heat to medium-low; cover.
11
Simmer 5 min.
12
Remove from heat.
13
Let stand 5 min.
14
before serving.
15
Stir in almonds just before serving.
16
Divide salad and rice into 4 equal portions.
17
Complement each meal with 1 cup of yogurt for dessert.
18
Serve each person an 8 fl oz glass of CRYSTAL LIGHT with meal.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 oz. beef sirloin steak, 1/2- to 3/4-inch thick (4 3-oz steaks), 1 tsp. cracked black pepper, 8 cups chopped romaine lettuce, 1 medium tomato, cut into wedges, and more.

Yes, Steak Salad & Rice Pilaf falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Salad & Rice Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions