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Servings: 4

Total Time: 35 minutes

  • 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


  1. Press pepper evenly onto beef steak.
  2. Heat large nonstick skillet over medium heat until hot.
  3. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Season with salt, as desired.
  5. Remove from skillet; keep warm.
  6. Add broth and wine to skillet; increase heat to medium-high.
  7. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved.
  8. Add tomatoes, capers, if desired, and garlic; cook and stir 6 to 7 minutes or until thickened.
  9. Meanwhile cook pasta according to package directions using salt in the water.
  10. Add chopped asparagus during last 3 minutes of cooking time.
  11. Drain.
  12. Toss with half of the tomato mixture.
  13. Carve steak crosswise into slices.
  14. Serve steak over pasta.
  15. Spoon remaining tomato mixture over steak.
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