TOP SIRLOIN STEAK WITH ASPARAGUS & TOMATO ORZO

Top Sirloin Steak with Asparagus & Tomato Orzo --
Lean Cut
  • Total Recipe Time: 35 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
  2. 1/4 teaspoon pepper
  3. Salt
  4. 1/3 cup beef broth
  5. 1/3 cup dry red wine
  6. 1-1/2 cups diced plum tomatoes
  7. 4 teaspoons capers (optional)
  8. 3 cloves garlic, minced
  9. 1 cup uncooked orzo pasta
  10. 1/2 pound asparagus, cut into 1-inch pieces

INSTRUCTIONS FOR TOP SIRLOIN STEAK WITH ASPARAGUS & TOMATO ORZO

  1. 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.
  2. 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.
  3. 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.
  4. Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
  • Test Kitchen Tips
  • To cook in a grill pan on the stovetop, place Steaks in a preheated pan over medium heat.  Grill 13-16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
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