2 lbs sirloin steak, cut into 1 inch cubes
1/2 cup fresh parsley, chopped
¼ cup olive oil
¼ cup water
2 Tbsp Pantry Club Gourmet Jalapeno* Dip Mix
1 Tbsp lemon juice
2 cloves garlic, minced
1 Tsp salt
½ Tsp black pepper
2 Cups of cooked rice (optional: sautéed mushrooms)
* This recipe can be made with any of the dip mix flavors


Add all ingredients, except the beef, to a mixing bowl and whisk together.
Pour the mixture into a large Ziploc bag.
Add the beef into the bag and massage the bag to ensure all of the beef is covered by the marinade mixture.
Refrigerate for 1 hour.
Prepare the rice and set aside.
Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees.
Line a baking sheet with parchment paper to catch the grease, and position a wire cooking rack on top. Lightly spray the cooling rack with non-stick cooking spray.
Position the cubes of marinated beef onto the wire cooking rack, leaving a little space between the pieces.
Bake for 30 minutes. Remove from oven and serve immediately over the bed of rice.