Grilled Steak with Pineapple Rice

CL April 2015 Superfast

It doesn’t take much to score big points at the dinner table. Enjoy beef tenderloin fillets paired with a side of sweet pineapple rice.

CL April 2015 Superfast


1/4 cup lower-sodium soy sauce
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin fillets
Cooking spray
1 (8-ounce) can pineapple slices in juice, drained
6 green onions
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
7/8 teaspoon kosher salt


1. Combine soy sauce, pepper, and beef in a large zip-top plastic bag. Massage sauce into beef; let stand at room temperature 7 minutes, turning bag occasionally.

2. While steak marinates, heat a large grill pan over medium-high heat. Coat pan with cooking spray. Arrange pineapple and green onions in pan; cook 5 minutes or until well charred, turning to char evenly. Cut onions and pineapple into bite-sized pieces. Heat rice according to package directions; stir in pineapple, onions, and salt. Keep warm.

3. Add beef to grill pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Serve beef with rice mixture.

Nutritional Information

Calories 382
Fat 10.3 g
Satfat 2.8 g
Monofat 3 g
Polyfat 0.4 g
Protein 31 g
Carbohydrate 44 g
Fiber 4 g
Cholesterol 74 mg
Iron 3 mg
Sodium 645 mg
Calcium 52 mg
Sugars 6 g
Est. Added Sugars 0 g
Yield:Serves 4 (serving size: 3 ounces beef and about 3/4 cup rice)

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