Spicy steak and vegetables over rice

Gluten Free Low Sodium

Grilling is a healthy cooking method that allows fat from the meat to drip off instead of soaking into the food.


1/4 cup canola oil
1/3 cup water
2 tablespoons fresh lime juice
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
1/4 cup chopped fresh cilantro
1 pound beef sirloin steak
1 large green bell pepper, seeds removed and sliced
1 large red bell pepper, seeds removed and sliced
1 large yellow bell pepper, seeds removed and sliced
1/2 large sweet onion, sliced
20 cherry tomatoes
2 cups cooked brown rice


  1. In a small bowl, combine first 7 ingredients to make marinade. Place steak in a large zip-close bag and add marinade. Seal the bag, getting as much air out as possible. Massage the bag until marinade is well-combined with the meat. Place in refrigerator for at least 2 hours.
  2. Preheat grill to high heat. Brush the grill grate with canola oil.
  3. Remove steak from refrigerator and allow to sit out at room temperature (in the zip-close bag) for 20 minutes before grilling. Remove steak from bag and place on hot grill. Cook 4 to 5 minutes, flip and cook for another 4 to 5 minutes. Remove from grill and set aside.
  4. Place peppers and onion in a grill pan on the hot grill. Cook for 2 to 3 minutes, stir and add tomatoes. Cook for another 2 to 3 minutes. Remove from grill.
  5. Slice steak into strips. Serve steak and vegetables over rice. Add more hot sauce, if desired.*

Makes 4 servings

Carb choices per serving: 2

*Option not included in nutrition facts.

First Published: 07/13/2015
Last Reviewed: 07/13/2015

steak on the grill
Curious about cooking temperatures? Use a cooking thermometer to cook your steak to your liking: 
Rare: 120 F to 125 F
Medium-rare: 130 F to 135 F
Medium: 140 F to 145 F
Medium-well: 150 F to 155 F
Well: 160 F or higher
spicy steak and vegetables over rice label