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CREOLE STEAK WITH JAMBALAYA RICE 4 beef Sirloin Tip Steaks, cut 1/4 inch thick (about 1 pound) 2 tablespoon vegetable oil, divided 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 2-1/2 teaspoons Creole seasoning, divided 1 can (14-1/2 ounces) no-salt added diced tomatoes 1-1/2 cups cooked brown rice COOKING: 1 Heat 1 tablespoon oil over medium heat in 3-quart saucepan until hot. Add onion, celery, bell pepper and 1 teaspoon Creole seasoning; cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. 2 Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef Sirloin Tip Steaks. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 1 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining steaks and oil. 3 Stir tomatoes and rice into saucepan with vegetables. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm. 4 Serve steaks topped with rice mixture. 💎 If You see any recipe I post at @FoodAndRecipesWithCherokee on @yumyumyummys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram @FoodAndRecipesWithCherokee