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