Beef Recipes
Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto
Preparation and Cooking Time: 30-45 minutes |
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| Ingredients: |
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1 |
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pound boneless beef top sirloin steak, cut 3/4 inch thick |
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1/2 |
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cup ready-to-serve beef broth |
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1/4 |
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cub balsamic vinegar |
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2 |
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tablespoons jalapeno pepper jelly |
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Vegetable Barley "Risotto" |
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| Seasoning: |
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3/4 |
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teaspoon garlic salt |
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3/4 |
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teaspoon chili powder |
| 1/2 |
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teaspoon coarse grind black pepper |
| 1/4 |
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teaspoon ground cumin |
| /4 |
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teaspoon dried oregano leaves |
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Instructions: |
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1. |
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Prepare Vegetable Barley "Risotto." |
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2. |
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Meanwhile cut beef steak cross-wise into four equal "petite" steaks. Combine seasoning ingredients; press evenly into both sides of each steak. |
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3. |
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Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8-10 minutes for medium rare to medium doneness, turing once. Remove steaks; keep warm. |
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4. |
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Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3-5 minutes. Spoon sauce over steaks and serve with barley risotto. |
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Makes 4 servings. |
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Nutrition information per serving: 200 calories; 5 g fat ( 2g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 515 mg sodium; 9g carbohydrate; 0.3g fiber; 26 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.0 mg iron; 31.6 mcg selenium; 4.9 mg zinc. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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