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

Salad:
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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council