Top Sirloin Steak with Asparagus & Tomato Orzo

Main Ingredient: Black Canyon® Angus Beef Top Sirloin
Servings: 6

Recipe

Ingredients

1 Black Canyon® Angus Beef Top Sirloin Steak, Boneless, cut 1 inch thick (about 1-1/2 pounds)
1/2 1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup unsalted beef broth
1/3 cup dry red wine
1-1/2 cups chopped roma tomatoes
1/4 cup finely chopped capers
1 tablespoon minced garlic
1 cup cooked orzo pasta
1/2 pound asparagus, trimmed, cut into 1-inch pieces

Instructions

Instructions:

  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. 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.

Nutritional Information

Nutrition information per serving, 1/6 of recipe: 219 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 70 mg cholesterol; 94 mg sodium; 5 g carbohydrate; 1.4 g fiber; 28 g protein; 8.3 mg niacin; 0.7 mg vitamin B6; 1.2 mcg vitamin B12; 2.6 mg iron; 33.7 mcg selenium; 5.2 mg zinc; 106.8 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Nutrition information per serving, 1/8 of recipe: 164 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 53 mg cholesterol; 71 mg sodium; 3 g carbohydrate; 1.1 g fiber; 21 g protein; 6.3 mg niacin; 0.5 mg vitamin B6; 0.9 mcg vitamin B12; 1.9 mg iron; 25.2 mcg selenium; 3.9 mg zinc; 80.1 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, selenium and zinc; and a good source of vitamin B12, iron and choline.