Beef Top Sirloin Steak with Asparagus & Tomato Orzo

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Beef Top Sirloin Steak with Asparagus & Tomato Orzo
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Beef Top Sirloin Steak with Asparagus & Tomato Orzo

Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Ingredients

Servings  6   Serving Size   1/3 cup cooked beef;2/3 cup orzo blend

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup unsalted beef broth
  • 1/3 cup dry red wine
  • 1 1/2 cups chopped Roma tomato
  • 4 teaspoons finely chopped capers
  • 1 tablespoon minced garlic
  • 1 cup uncooked orzo
  • 1/2 pound asparagus (trimmed, cut into 1-inch pieces)

Directions

Tip: Click on step to mark as complete.

  1. Press salt and 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 and garlic; cook and stir 6 to 7 minutes or until thickened.
  3. Meanwhile, cook pasta according to package directions. 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 Facts

Beef Top Sirloin Steak with Asparagus & Tomato Orzo

CaloriesCalories

308 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 308
Total Fat 6.0 g
Saturated Fat 2.2 g
Trans Fat 0.14 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 70 mg
Sodium 302 mg
Total Carbohydrate 29 g
Dietary Fiber 3 g
Sugars 3 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 5 lean meat

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Top Sirloin Steak with Asparagus & Tomato Orzo

CaloriesCalories

308 Per Serving

ProteinProtein

32g Per Serving

FiberFiber

3g Per Serving
×
Calories 308
Total Fat 6.0 g
Saturated Fat 2.2 g
Trans Fat 0.14 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 70 mg
Sodium 302 mg
Total Carbohydrate 29 g
Dietary Fiber 3 g
Sugars 3 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 5 lean meat

Ingredients

Servings  6   Serving Size   1/3 cup cooked beef;2/3 cup orzo blend

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup unsalted beef broth
  • 1/3 cup dry red wine
  • 1 1/2 cups chopped Roma tomato
  • 4 teaspoons finely chopped capers
  • 1 tablespoon minced garlic
  • 1 cup uncooked orzo
  • 1/2 pound asparagus (trimmed, cut into 1-inch pieces)

Directions

Tip: Click on step to mark as complete.

  1. Press salt and 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 and garlic; cook and stir 6 to 7 minutes or until thickened.
  3. Meanwhile, cook pasta according to package directions. 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.

This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.