Dinner

Beef Flank Steak and Rice-Cranberry Pilaf is for Dinner.

Beef Flank Steak and Rice-Cranberry Pilaf takes 10 minutes to prepare.

Beef Flank Steak and Rice-Cranberry Pilaf takes 30 minutes to cook.

Beef Flank Steak and Rice-Cranberry Pilaf makes 6 servings.

The ingredients for Beef Flank Steak and Rice-Cranberry Pilaf are:

3/4 cup orange juice
1 cup texmati brown rice, uncooked
1/2 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds
2 cups chopped frozen broccoli
2 cups chopped frozen cauliflower
1 Tbsp. enova oil
1 Tbsp. lemon juice

Here is how you make Beef Flank Steak and Rice-Cranberry Pilaf:

POUR dressing over beef; marinate 30 min. to overnight in refrigerator. Grill or broil beef 3 to 5 min. per side, or until cooked to desired doneness. Slice beef against the grain. Divide into 4 equal portions. MIX orange juice with 1 ½ cups water in large saucepan; bring to boil. Stir in rice and cranberries; return to boil. Reduce heat to medium-low and cover. Simmer (see package). Remove from heat and let stand 5 min. Stir in almonds just before serving. STEAM broccoli and cauliflower as directed on package; drizzle with olive oil and lemon juice just before serving. 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BOXERMOM19.

The nutritional information for Beef Flank Steak and Rice-Cranberry Pilaf is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 373.8

• Total Fat: 22.9 g
• Cholesterol: 0.0 mg
• Sodium: 18.3 mg
• Total Carbs: 77.4 g
• Dietary Fiber: 6.3 g
• Protein: 5.3 g