Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto

Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto

Recipe and photo courtesy of The Beef Checkoff
www.beeffoodservice.com

Ingredients

1 lbBoneless beef top sirloin steak, cut ¾ inch thick
½ cupReady-to-serve beef broth
¼ cutBalsamic vinegar
2 tbsp.Jalapeno pepper jelly
 Vegetable Barley Risotto (recipe follows)

Seasoning:

¾ tsp.Garlic salt
¾ tsp.Chili powder
½ tsp.Coarse grind black pepper
¼ tsp.Ground cumin
¼ tsp.Dried oregano leaves

Risotto:

¾ cupQuick-cooking barley
1 cupZucchini, coarsely chopped
¼ cupShallots, minced
2 tsp.Olive oil
1 clovegarlic, minced
1 can(14 to 14 ½ ounces) Ready-to-serve beef broth
¾ cupTomatoes, chopped
¼ tsp.Pepper

 

Instructions

1. Prepare Vegetable Barley "Risotto." (Instructions below)

2. 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 (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm.

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.

Risotto:

1. Heat large stockpot over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.

2. Stir in ¾ cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper.

Nutrition information per serving (Steak):

200 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 515 mg sodium; 9g carbohydrate; 0.3 g fiber; 26 g protein; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.0mg iron; 31.6 mcg selenium; 4.9 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

Nutrition information per serving (Risotto):

173 calories; 3 g fat (0 g saturated fat; 2 g monounsaturated fat); 0 mg cholesterol; 525 mg sodium; 31g carbohydrate; 6.9 g fiber; 7 g protein; 1.8 mg niacin; 0.2 mg vitamin B6; 0 mcg vitamin B12; 1.5 mg iron; 13.3 mcg selenium; 1.1 mg zinc.

This recipe is an excellent source of fiber; and a good source of protein, vitamin B6, and selenium.