This month's recipe comes to us courtesy of the Louisiana Cattlemen's Association. If you like the recipe, then check out Louisiana Cookin' magazine. Subscribe with the promotion code wwoz2010, and they'll donate $5 to WWOZ.
Makes 4 Servings
1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons Cajun or Creole seasoning blend
3 small bell peppers (1 each green, red, and yellow), cut into quarters
2 teaspoons vegetable oil
1 package (5.5 to 8 ounces) Cajun or Creole rice mix with seasonings
Press 1 1/2 teaspoons seasoning blend evenly onto beef steak. Prepare a charcoal grill for indirect grilling. Toss bell peppers with oil and remaining 1/2 teaspoon seasoning blend.
Place steak in center of grid over medium ash-covered coals, and arrange bell peppers around steak. Grill, uncovered, 13 to 16 minutes (for medium rare to medium) and until peppers are tender, turning occasionally. While steaks are cooking, prepare the rice blend according to package directions, omitting oil or margarine.
Remove steaks from grill and allow meat to rest for 10 minutes. Carve steak into slices. Serve with peppers and rice.