Top Sirloin Steak with Asparagus & Tomato Orzo
Total Recipe Time: 35 minutes
Makes 4 servings
Ingredients1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)1/4 teaspoon pepperSalt1/3 cup ready-to-serve beef broth1/3 cup dry red wine1-1/2 cups diced plum tomatoes4 teaspoons capers (optional)3 cloves garlic, minced1 cup uncooked orzo pasta1/2 pound asparagus, cut into 1-inch pieces
- Press pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. Remove from skillet; keep warm.
- Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved. Add tomatoes, capers, if desired, and garlic; cook and stir 6 to 7 minutes or until thickened.
- Meanwhile cook pasta according to package directions using salt in the water. Add asparagus during last 3 minutes of cooking time. Drain. Toss with half of the tomato mixture.
- Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
Nutrition information per serving: 476 calories; 11 g fat; 125 mg cholesterol; 167 mg sodium; 38 g carbohydrate; 51 g protein; 0.9 mg vitamin B6; 4.1 mcg vitamin B12; 7.1 mg iron; 10.1 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron and zinc.
© Cattlemen's Beef Board and National Cattlemen's Beef Association