Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto Steaks
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- 1 lb. boneless beef top sirloin steak, cut 3/4-inch thick
- 1/2 cup ready-to-serve beef broth
- 1/4 cup balsamic vinegar
- 2 Tbsp. jalapeno pepper jelly
- Vegetable Barley Risotto
- 3/4 tsp. garlic salt
- 3/4 tsp. chili powder
- 1/2 tsp. coarse grind black pepper
- 1/4 tsp. ground cumin
- 1/4 tsp. dried oregano leaves
Prepare Vegetable Barley Risotto. Meanwhile cut beef 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 to medium doneness, turning once. Remove steaks; keep warm.
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 info per serving: 200 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 515 mg sodium; 9 g carbohydrate; 0.3 g 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.