Conceived by rancher and blogger, Cassidy Johnston, this down-home pasta dish is full of flavor and chock-full of spring vegetables.
Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.
Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 537 Calories; 110.7 Calories from fat; 12.3g Total Fat (3.7 g Saturated Fat; 5.9 g Monounsaturated Fat;) 73 mg Cholesterol; 919 mg Sodium; 63 g Total Carbohydrate; 5.4 g Dietary Fiber; 39 g Protein; 6.7 mg Iron; 11.1 mg Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.5 mg Zinc; 70 mcg Selenium; 120.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
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