Summer Grilled Steak, Wild Rice, & Veggie Bowl

Terri Crandall, Gardnerville, NV
2016 wild rice recipe contest finalist

    1-2 lbs beef tri-tip steak
    1/4 cup thick teriyaki sauce
    4 cloves garlic, minced
    1/2 tsp each: salt and pepper

    1 bag (11 oz) frozen Green Giant® Steamers Honey Roasted Sweet Corn, prepared as directed on box, cooled
    4 tomatillos, chopped
    1 red pepper, chopped
    1/2 red onion, chopped
    1 jalapeno pepper, seeded and chopped
    2 medium tomatoes, seeded and chopped
    1 avocado, peeled and chopped
    2 cloves garlic, minced
    1/2 cup Crystal Farms® Shredded Monterey Jack Cheese
    2 cups cooked wild rice
    sour cream, garnish

    Dressing (whisk together; chill):
    1 tbsp lemon juice
    1 tsp salt
    1/4 cup canola oil
    2 tsp red wine vinegar

Brush steak with teriyaki sauce; rub with garlic, salt, and pepper. Grill to internal temperature of 145°F; thinly slice. In large bowl, combine salad ingredients except sour cream. Add dressing; gently toss. Top with steak. Garnish with sour cream.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

Return to search page