Grilled Steak & Summer Vegetable Rice recipe

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2 tablespoons olive oil
1 tablespoon fresh herbs (rosemary, thyme and/or basil)
1 ¼ pounds beef flank steak or boneless sirloin steak
3 cups chopped assorted vegetables (pepper, zucchini and/or onion)
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli

Nutrition Info

362.3 calories
carbohydrate: 15.4 g
cholesterol: 31.6 mg
fat: 15.1 g
fiber: 6.7 g
protein: 22.2 g
saturatedFat: 6.4 g
servingSize: -
sodium: 59.6 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -


  1. Blend 1 Tbsp. oil with herbs in small bowl. Brush steak with herb mixture. Grill or broil steak, turning once, until steak is desired doneness. Let steak stand 10 minutes before slicing.

  2. Heat remaining 1 Tbsp. oil in large skillet and cook vegetables until crisp tender, about 4 minutes. Add 2 cups water to vegetables in skillet along with Knorr® Rice Sides™ - Cheddar Broccoli. Bring to a boil, stir, reduce heat and simmer, covered 7 minutes, or until rice is tender.

  3. Serve steak over vegetables and Knorr® Rice Sides™ - Cheddar Broccoli.

Recipe Yield

4 servings

Recipe Note

Fire up the grill, and pair an excellent steak with our Cheddar Broccoli Summer Vegetable rice.

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