Top Sirloin Steak with Asparagus & Tomato Orzo

Top Sirloin Steak with Asparagus & Tomato Orzo
Total Recipe Time:  35 minutes
Makes 4 servings


1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)1/4 teaspoon pepperSalt1/3 cup beef broth1/3 cup dry red wine1-1/2 cups diced plum tomatoes4 teaspoons capers (optional)3 cloves garlic, minced1 cup uncooked orzo pasta1/2 pound asparagus, cut into 1-inch pieces


  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.
  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.


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.
Nutrition information per serving: 476 calories; 11 g fat; 125 mg cholesterol; 167 mg sodium; 38 g carbohydrate; 51 g protein; 0.9 mg vitamin B6; 4.1 mcg vitamin B12; 7.1 mg iron; 10.1 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron and zinc.
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