Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto

• 30 min
• 4 SERVINGS
• 370 Cal
• 32 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
• 1/2 cup reduced-sodium beef broth
• 1/4 cup balsamic vinegar
• 2 tablespoons jalapeño pepper jelly
• 1 recipe Vegetable Barley Risotto

• 3/4 teaspoon garlic salt
• 3/4 teaspoon chili powder
• 1/2 teaspoon coarse grind black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano leaves

Cooking:

1. Prepare Vegetable Barley “Risotto.”

   Vegetable Barley Risotto: Heat large stockpot over medium heat until hot. Add 3/4 cup quick-cooking barley and cook, stirring until lightly toasted, about 5 minutes. Add 1 cup coarsely chopped zucchini, 1/4 cup minced shallots, 2 teaspoons olive oil, and 1 teaspoon minced garlic; cook about 3 minutes until zucchini is crisp tender. Stir in 3/4 cup reduced-sodium beef broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining 1 cup plus 2 tablespoons broth; return to simmer and continue cooking 7 to 9 minutes or until barely is tender. Stir in tomatoes and pepper.

2. Meanwhile cut beef Top Sirloin 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.