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Sirloin Steak with Asparagus & Tomato Orzo

Sirloin with asparagus tomato orzo(
Sirloin with asparagus tomato orzo(
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  • 1 beef Top Sirloin Steak, Boneless, cut 1 inch thick (about 1-1/2 pounds)
  • 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


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 (145F) to medium (160F) 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.

Cook's Tip: Nutritional analysis of this recipe is based on pasta cooked without the addition of salt.

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Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.

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