SWEET & SPICY PETITE SIRLOIN STEAKS WITH VEGETABLE BARLEY RISOTTO

Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto --
Lean Cut
  • Total Recipe Time:
  • Makes servings

INGREDIENTS

  1. 1 pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick
  2. 1/2 cup ready-to-serve beef broth
  3. 1/4 cup balsamic vinegar
  4. 2 tablespoons jalapeño pepper jelly
  5. Vegetable Barley Risotto (recipe follows)
Seasoning:
  1. 3/4 teaspoon garlic salt
  2. 3/4 teaspoon chili powder
  3. 1/2 teaspoon coarse grind black pepper
  4. 1/4 teaspoon ground cumin
  5. 1/4 teaspoon dried oregano leaves

INSTRUCTIONS FOR SWEET & SPICY PETITE SIRLOIN STEAKS WITH VEGETABLE BARLEY RISOTTO

  1. Prepare Vegetable Barley “Risotto.”
  2. Meanwhile cut beef steak crosswise into four equal “petite” steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
  3. Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto.
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