Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto
Enjoy this sweet and spicy recipe tonight. Beef Top Sirloin Steak Boneless is cooked in a skillet and served with a barley risotto and plenty of vegetables. This top-notch recipe is sure to please.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 10
Ingredients
Seasoning:
Preparation
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Step 1
Prepare Vegetable Barley “Risotto.”Vegetable Barley Risotto: Heat large stockpot over medium heat until hot. Add 3/4 cup quick-cooking barley and cook, stirring until lightly toasted, about 5 minutes. Add 1 cup coarsely chopped zucchini, 1/4 cup minced shallots, 2 teaspoons olive oil, and 1 teaspoon minced garlic; cook about 3 minutes until zucchini is crisp tender. Stir in 3/4 cup reduced-sodium beef broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining 1 cup plus 2 tablespoons broth; return to simmer and continue cooking 7 to 9 minutes or until barely is tender. Stir in tomatoes and pepper.
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Step 2
Meanwhile cut beef Top Sirloin Steak crosswise into four equal “petite” steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.
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Step 3
Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto.
Nutrition Information
365 Calories
2.3g SAT FAT
32g PROTEIN
3.2 mg IRON
5.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 365 Calories; 71.1 Calories from fat; 7.9g Total Fat (2.3 g Saturated Fat; 0.2 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat;) 70 mg Cholesterol; 701 mg Sodium; 40 g Total Carbohydrate; 6.8 g Dietary Fiber; 31.8 g Protein; 3.2 mg Iron; 590 mg Potassium; 9.4 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.9 mg Zinc; 45.1 mcg Selenium; 118 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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