Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
Nutrition Facts
Nutrition Facts
Calories | 308 | |
---|---|---|
Total Fat | 6.0 g | |
Saturated Fat | 2.2 g | |
Trans Fat | 0.14 g | |
Polyunsaturated Fat | 0.3 g | |
Monounsaturated Fat | 2.0 g | |
Cholesterol | 70 mg | |
Sodium | 302 mg | |
Total Carbohydrate | 29 g | |
Dietary Fiber | 3 g | |
Sugars | 3 g | |
Protein | 32 g |
Dietary Exchanges
2 starch, 1 vegetable, 5 lean meat
Ingredients
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1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds) -
1/2 teaspoon salt -
1/4 teaspoon black pepper -
1/3 cup unsalted beef broth -
1/3 cup dry red wine -
1 1/2 cups chopped Roma tomato -
4 teaspoons finely chopped capers -
1 tablespoon minced garlic -
1 cup uncooked orzo -
1/2 pound asparagus (trimmed, cut into 1-inch pieces)
Directions
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Press salt and 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 and garlic; cook and stir 6 to 7 minutes or until thickened. -
Meanwhile, cook pasta according to package directions. 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.