The Wisconsin Beef Council is out with new recipes just right for spring.
Top Sirloin Steak with Asparagus & Tomato Orzo
Total Recipe Time: 35 minutes
Makes 4 servings
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)1/4 teaspoon pepperSalt1/3 cup ready-to-serve beef broth1/3 cup dry red wine1-1/2 cups diced plum tomatoes4 teaspoons capers (optional)3 cloves garlic, minced1 cup uncooked orzo pasta1/2 pound asparagus, cut into 1-inch pieces
Press 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, if desired, and garlic; cook and stir 6 to 7 minutes or until thickened.
Meanwhile cook pasta according to package directions using salt in the water. 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.
Steak, Asparagus & Walnut Stir-Fry
Total Recipe Time: 25 to 30 minutes
Makes 4 servings
1 pound beef top loin steaks, cut 3/4 inch thick1 cup uncooked instant brown rice1 tablespoon vegetable oil, divided1 pound asparagus, cut into 2-inch lengths1/2 cup walnuts halves2 cloves garlic, minced1/2 teaspoon salt1/2 cup fat-free, reduced-sodium beef broth1/2 cup crumbled blue cheese
Prepare brown rice according to package directions, omitting butter. Set aside; keep warm.
Cut beef steaks across the grain into 1/4-inch strips; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add asparagus; stir-fry 2 to 3 minutes or until crisp-tender. Add walnuts, garlic and salt; stir-fry 1 minute. Remove from skillet; keep warm.
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Return beef to skillet.
Stir in asparagus mixture and broth; cook and stir until heated through. Serve over cooked rice. Top with crumbled blue cheese.