- 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.
- 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.
- Meanwhile, cook pasta according to package directions. Add asparagus during last 3 minutes of cooking time. Drain; toss with half of the tomato mixture.
- Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
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.