Balsamic Steak Pasta

"Like all moms, I wear a lot of hats: mama, ranch employee, ranch wife, chief car-packer, distributor of snacks, protector of the iTunes, head chef…and the list goes on. I’m proud of what we do on our New Mexico ranch, and feel so fortunate that we will be able to raise our boys on the ranch in one of the richest traditions of our country.  Most of the food in this country is raised by families just like ours, and this community is the best I’ve ever known.  It’s springtime now, which in our house means it’s time for delicious, produce-heavy dishes that are light on the sauce. One of my favorite recipes to make all year, but especially in the springtime, is this Balsamic Steak Pasta." - Cassidy Johnston, rancher and author of the blog Cow Country. Cassidy lives with her husband and two sons on a cattle ranch in southeastern New Mexico.

  • 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
  • 1-1/4 cups balsamic vinegar
  • 1 teaspoon packed brown sugar
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/2 cup minced shallot
  • 1 tablespoon minced garlic
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 red bell pepper, cut into 1/8 inch-strips
  • 5 cups cooked penne pasta (about 8 ounces uncooked)
  • 1/4 cup shredded Parmesan cheese


  • Thinly sliced fresh basil (optional)
  1. Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in brown sugar; set aside.
  2. Season steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
  3. Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
  4. Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.

Nutrition information per serving: 537 Calories; 12.3 g Fat (3.7 g Saturated Fat; 5.9 g Monounsaturated Fat); 73 mg Cholesterol; 919 mg Sodium; 63 g Carbohydrate; 5.4 g Fiber; 39 g Protein; 11.1 mg Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.7 mg Iron; 70 mcg Selenium; 6.5 mg Zinc; 120.2 mg Choline.