Mediterranean Steak with Asparagus & Tomato Orzo
Cut: Top Sirloin Steak
Preparation Time: 10 Minutes
Cook Time: 25 minutes |
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Main Ingredients:
1 boneless beef top sirloin steak, cut 1 inch thick (about 1 1/2 pounds)
1/4 teaspoon pepper
Salt
1/3 cup ready-to-serve 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
Directions:
- Press pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 20 minutes for medium rare to medium doneness, turning occasionally. Season with salt, as desired. Remove from skillet; keep warm.
- 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.
- 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 tomato mixture.
- Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak. Makes 4 servings.
Recipe Notes:
Nutrition information per serving: 476 calories; 51 g protein; 38 g carbohydrate; 11 g fat; 167 mg sodium; 125 mg cholesterol; 9.6 mg niacin; 0.9 mg vitamin B6; 4.1 mcg vitamin B12; 7.1 mg iron; 10.1 mg zinc.
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