Categories: Beef- top sirloin

Ingredients

• 1 12/ to 2 lbs. boneless beef top sirloin steak, cut 1 inch thick
• 1/4 tsp. ground black pepper
• Coarse salt to taste
• 1/3 cup beef broth
• 1/3 cup dry red wine
• 1 1/2 cups diced plum tomatoes
• 2 tsp. capers, rinsed
• 3 cloves garlic, minced
• 1 cup uncooked orzo pasta
• 1/2 lb. asparagus, cut into 1-inch pieces

Directions

1. Press pepper evenly onto steak. Heat large skillet over medium until hot. Place steak in skillet; cook 15 to 18 minutes for medium-rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Season with salt as desired. Remove from skillet; keep warm.
2. Add broth an 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.
3. Meanwhile, cook orzo pasta according to 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.

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