Top Sirloin Steak with Asparagus & Tomato Orzo

Juicy Top Sirloin Steaks are paired with a freshly prepared tomato-caper sauce and served over a bed of orzo and asparagus.

  • 35
    min
  • 4
    SERVINGS
  • 476
    Cal
  • 51 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

    Cook's Tip: 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.
  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.

Nutrition Information

Butcher Counter

Top Sirloin Steak with Asparagus & Tomato OrzoTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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