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Beef Top Sirloin Steak with Asparagus & Tomato Orzo

Beef Top Sirloin Steak with Asparagus & Tomato Orzo
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Beef Top Sirloin Steak with Asparagus & Tomato Orzo

Nutrition Facts

Beef Top Sirloin Steak with Asparagus & Tomato Orzo
CaloriesCalories
308 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
3g Per Serving
×
Calories 308
Total Fat 6.0 g
Saturated Fat 2.2 g
Trans Fat 0.14 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 70 mg
Sodium 302 mg
Total Carbohydrate 29 g
Dietary Fiber 3 g
Sugars 3 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 5 lean meat

Ingredients

Servings   6   Serving Size   1/3 cup cooked beef;2/3 cup orzo blend

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup unsalted beef broth
  • 1/3 cup dry red wine
  • 1 1/2 cups chopped Roma tomato
  • 4 teaspoons finely chopped capers
  • 1 tablespoon minced garlic
  • 1 cup uncooked orzo
  • 1/2 pound asparagus (trimmed, cut into 1-inch pieces)

Directions

Tip: Click on step to mark as complete.

  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. 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 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.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Beef Top Sirloin Steak with Asparagus & Tomato Orzo
CaloriesCalories
308 Per Serving
ProteinProtein
32g Per Serving
FiberFiber
3g Per Serving
×
Calories 308
Total Fat 6.0 g
Saturated Fat 2.2 g
Trans Fat 0.14 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 2.0 g
Cholesterol 70 mg
Sodium 302 mg
Total Carbohydrate 29 g
Dietary Fiber 3 g
Sugars 3 g
Protein 32 g

Dietary Exchanges
2 starch, 1 vegetable, 5 lean meat

Ingredients

Servings   6   Serving Size   1/3 cup cooked beef;2/3 cup orzo blend

  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup unsalted beef broth
  • 1/3 cup dry red wine
  • 1 1/2 cups chopped Roma tomato
  • 4 teaspoons finely chopped capers
  • 1 tablespoon minced garlic
  • 1 cup uncooked orzo
  • 1/2 pound asparagus (trimmed, cut into 1-inch pieces)

Directions

Tip: Click on step to mark as complete.

  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. 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 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.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

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