This scrumptious steak is complemented perfectly by the earthy asparagus and tomato orzo. Stop by your local Fareway Meat Market for the best sirloin steak.
Ingredients
1 1/2 pound boneless beef top sirloin steak, cut 1 inch thick
1/4 tsp pepper
1/3 cup beef broth
1/3 cup dry red wine
1 1/2 cup plum tomatoes
4 tsp capers
2 tsp minced garlic
1 cup orzo pasta
1/2 pound asparagus
Total Time: 35 minutes
Nutrition
Servings: 4
Directions
Press 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.
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, if desired, and garlic; cook and stir 6 to 7 minutes or until thickened.
Meanwhile cook pasta according to package directions using salt in the water.
Add chopped asparagus during last 3 minutes of cooking time.