73ºF

Publix Kitchen: Spinach-Artichoke Cubed Steak

with Rice Salad

photo

Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. 

Click here to print the recipe 

INGREDIENTS
1 1/4 lbbeef cube steaks
1 cup Deli artichoke and spinach dip, divided
1 cup Italian panko bread crumbs
1/2 cup grape tomatoes, halved
3 tablespoons canola oil
1/2 cup reduced-fat milk
1 (8.5-oz) package precooked rice-and-quinoa blend
1 (7.5-oz) package true bleu salad kit

STEPS
1.    Coat beef evenly with 1/2 cup spinach dip. Dredge meat through panko; press with fingertips to evenly coat (wash hands). Halve tomatoes.
2.    Preheat large, nonstick saute pan on medium-high 2-3 minutes. Place oil in pan; add beef and cook 3-4 minutes on each side or until browned and 160°F. Remove beef from pan and drain on paper towels.
3.    Remove remaining oil from pan and reduce heat to low. Pour milk and remaining 1/2 cup dip into pan; simmer 2- 3 minutes, stirring often, or until hot and sauce thickens.
4.    Microwave rice following package instructions. Combine salad greens (3 cups) and kit ingredients (nuts, cheese, raisins, and dressing) in large bowl; toss with rice and tomatoes. Slice beef into bite-size strips and place on top of rice mixture; top with sauce. Serve.

NUTRITIONAL INFORMATION
CALORIES (per 1/4 recipe) 790kcal; FAT 46.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 100mg; SODIUM 1070mg; CARB 50g; FIBER 3.00g; SUGARS 10g; PROTEIN 41g; CALC 15%; VITA 35%; VIT C 6%; IRON 20%