Italian Rice with Steak

This recipe was born out of desperation. We eat a lot of chicken in our house. A LOT of chicken. And every so often, I'm just sick of chicken. So when I go to the grocery store I'll scan the packages of beef and pork and find something reasonably priced to take home. The problem with most "reasonably priced" steaks is that they are not meant to be grilled to perfection. The cut just isn't good enough to be nice and tender off the grill. That's where marinating comes in. Fortunately, this recipe has one of the easiest marinades born to man: a can of Italian-style diced tomatoes. And as an added bonus, it only used 1/2 the package of steaks I bought, so my $3.50 special is going to last me through 2 meals. Maybe we'll do stroganoff next...


Italian Rice with Steak
(Makes 3 adult servings)

1/2 lb. steak, raw
1 can Italian-style diced tomatoes
1 heaping Tbsp of corn starch
1/4 c. light sour cream
1/2 cup rice, cooked (comes out to 1 1/2 c. cooked rice)


Slice steak into strips.




















Place into a bowl or plastic container and add diced tomatoes.










Mix well. Cover and place in fridge to marinate for at least 4-5 hours.











After marinating, pour entire steak and tomato mixture into a large pan.











Add corn starch and sour cream and cook over medium heat until steak is lightly pink in the middle (about 15 minutes).










Yes, I know it doesn't look pretty in the pan, but once you spoon it over the rice it looks so much butter! Each serving is 1/2 c. rice and 1/3 of the mixture. Serve with some steamed broccoli on the side and enjoy!