Beef with vegetables, rice makes quick, hearty meal

Lean beef, including top sirloin steak, is nutritious and easy to cook when you need dinner on the table quickly.

The following recipe calls for boneless top sirloin, which is pan-broiled -- a simple way to cook these steaks without adding any fat to the skillet. Simply preheat the skillet, add the steaks and cook to your preferred doneness, turning only once.

Top sirloin can be seasoned with a flavor marinade or a seasoning rub, or just a sprinkling of salt and pepper, as you prefer. Choose a couple of accompaniments you can prepare with equal speed, for example instant brown rice and frozen mixed vegetables, to round out the menu.

Beef Steak with Brown Rice and Vegetables

(Preparation and cooking time 30 minutes)

1 boneless beef top sirloin steak, cut 3/4-inch thick (about 1 pound)

1/3 cup prepared non-creamy Caesar dressing

2 teaspoons lemon pepper

1 cup uncooked instant brown rice

2 cups frozen vegetable mixture, such as baby green and yellow beans and carrots

2 tablespoons prepared non-creamy Caesar dressing

2 tablespoons shredded Parmesan cheese (optional)

Cut beef steak crosswise into four equal pieces. Place steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes. Remove steaks from marinade; discard marinade. Season steaks with lemon pepper.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium-rare doneness, turning once.

Meanwhile, cook rice according to package directions, including salt but omitting butter. When adding rice to saucepan, stir in vegetables. When rice is done, stir in 2 tablespoons dressing. Serve with steaks. Sprinkle with cheese, if desired.

Makes 4 servings.

Nutrition information per serving: 361 cal., 31 g pro., 31 g carbo., 13 g fat, 709 mg sodium, 77 mg chol.