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Spicy steak and vegetables over rice

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    Spicy steak and vegetables over rice Gluten Free Low Sodium

    Grilling is a healthy cooking method that allows fat from the meat to drip off instead of soaking into the food.


    1/4 cup canola oil
    1/3 cup water
    2 tablespoons fresh lime juice
    3 cloves garlic, minced
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon hot sauce
    1/4 cup chopped fresh cilantro
    1 pound beef sirloin steak
    1 large green bell pepper, seeds removed and sliced
    1 large red bell pepper, seeds removed and sliced
    1 large yellow bell pepper, seeds removed and sliced
    1/2 large sweet onion, sliced
    20 cherry tomatoes
    2 cups cooked brown rice


    1. In a small bowl, combine first 7 ingredients to make marinade. Place steak in a large zip-close bag and add marinade. Seal the bag, getting as much air out as possible. Massage the bag until marinade is well-combined with the meat. Place in refrigerator for at least 2 hours.
    2. Preheat grill to high heat. Brush the grill grate with canola oil.
    3. Remove steak from refrigerator and allow to sit out at room temperature (in the zip-close bag) for 20 minutes before grilling. Remove steak from bag and place on hot grill. Cook 4 to 5 minutes, flip and cook for another 4 to 5 minutes. Remove from grill and set aside.
    4. Place peppers and onion in a grill pan on the hot grill. Cook for 2 to 3 minutes, stir and add tomatoes. Cook for another 2 to 3 minutes. Remove from grill.
    5. Slice steak into strips. Serve steak and vegetables over rice. Add more hot sauce, if desired.*

    Makes 4 servings

    Carb choices per serving: 2

    *Option not included in nutrition facts.


    Curious about cooking temperatures? Use a cooking thermometer to cook your steak to your liking: 
    Rare: 120 F to 125 F
    Medium-rare: 130 F to 135 F
    Medium: 140 F to 145 F
    Medium-well: 150 F to 155 F
    Well: 160 F or higher

    Nutrition Facts