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Grilled Steak with Pineapple Rice

Photo: Jennifer Causey Styling: Lindsey Lower


Serves 4 (serving size: 3 ounces beef and about 3/4 cup rice)

Add a touch of tropical flair to your steak dinner with a flavorful side of grilled pineapple rice. From grill pan to table, this dish is dinner-ready in under 30-minutes; so quick, it's basically a vacation from stressful supper prep.


  • 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

Nutrition 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

How to Make It

  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.

    Peeling and Cutting a Pineapple
  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.