Recipe by Ragu®
"Pineapple juice and bouillon make a sweet and savory marinade for flank steak served with tomato rice cooked with peas and carrots for a complete meal."
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vegetable oil, divided
1 1/2 pounds
flank or skirt steak
regular or converted rice
1 (26 ounce) jar
Ragu® Old World Style® Margherita Smooth Pasta Sauce
chopped fresh cilantro, divided
frozen peas and carrots
Knorr® Beef flavor Bouillon
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Steak with Red Tomato Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 212
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