Heart Healthy
Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
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Beef Top Sirloin Steak with Asparagus & Tomato Orzo
Try this juicy top sirloin steak paired with a tomato-caper sauce served over a bed of orzo and asparagus.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.
-
Total Time
30
-
Servings
6
-
Serving Size:
1/3 cup cooked beef;2/3 cup orzo blend
Ingredients
-
steak -
1/2 teaspoon salt -
1/4 teaspoon black pepper -
1/3 cup beef broth -
1/3 cup wine -
1 1/2 cups Roma tomato -
4 teaspoons capers -
1 tablespoon garlic -
1 cup orzo -
1/2 pound asparagus
Directions
Tip: Click on step to mark as complete.
-
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. -
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. -
Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| 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
-
Total Time
30
-
Servings
6
-
Serving Size:
1/3 cup cooked beef;2/3 cup orzo blend
Ingredients
-
steak -
1/2 teaspoon salt -
1/4 teaspoon black pepper -
1/3 cup beef broth -
1/3 cup wine -
1 1/2 cups Roma tomato -
4 teaspoons capers -
1 tablespoon garlic -
1 cup orzo -
1/2 pound asparagus
Directions
Tip: Click on step to mark as complete.
-
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. -
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. -
Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
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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