1 beef Top Sirloin Steak, Boneless, cut 1 inch thick (about 1-1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup unsalted beef broth
1/3 cup dry red wine
1-1/2 cups chopped roma tomatoes
1/4 cup finely chopped capers
1 tablespoon minced garlic
1 cup cooked orzo pasta
1/2 pound asparagus, trimmed, cut into 1-inch pieces
DirectionsPress 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. 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.