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Wild Rice-Stuffed Steaks

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

Ingredients

  • 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

Directions

  • 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.
  • 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 135°; medium, 140°; medium-well, 145°), basting frequently with remaining sauce. Discard toothpicks.
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.

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Reviews

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Average Rating:
  • katlaydee3
    Sep 14, 2012

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