Wild Rice-Stuffed Steaks Recipe
Wild Rice-Stuffed Steaks Recipe photo by Taste of Home
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Wild Rice-Stuffed Steaks Recipe

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Filled with a scrumptious, packaged rice mixture and seasoned with teriyaki sauce, these steaks are a favorite of Ardith Baker’s in Beaverton, Oregon. Just four ingredients are required for the delightful entree, so it comes together in a snap.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 package (6.2 ounces) fast-cooking long grain and wild rice mix
  • 1/4 cup chopped green onions
  • 6 boneless beef top loin steaks (12 ounces each)
  • 1/2 cup teriyaki sauce, divided


  1. Cook rice according to package directions for microwave; cool. Stir in onions. Cut a pocket in each steak by slicing to within 1/2 in. of bottom. Stuff each with 1/4 cup rice mixture; secure with toothpicks. Brush steaks with 2 tablespoons teriyaki sauce.
  2. Place on a broiler pan. Broil 4-6 in. from the heat for 4-6 minutes. Turn steaks; brush with 2 tablespoons teriyaki sauce. Broil 6-8 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining sauce. Discard toothpicks. Yield: 6 servings.
Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.
Originally published as Wild Rice-Stuffed Steaks in Simple & Delicious July/August 2006 , p21

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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katlaydee3 User ID: 3741999 76526
Reviewed Sep. 14, 2012

"I thought this was okay but not great. It was hard to tell when the steak was done."

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