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Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley "Risotto"

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
1/2 cup ready-to-serve beef broth
1/4 cup balsamic vinegar
2 tablespoons jalapeño pepper jelly
Vegetable Barley “Risotto” (recipe follows below)

Seasoning:
3/4 teaspoon garlic salt
3/4 teaspoon chili powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves

1. Prepare Vegetable Barley “Risotto.”
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 to medium doneness, turning once. 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.

Makes 4 servings.

Nutrition information per serving: 207 calories; 26 g protein; 10 g carbohydrate; 6 g fat; 507 mg sodium; 76 mg cholesterol; 3.7 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 5.6 mg zinc.

Vegetable Barley "Risotto"

3/4 cup quick-cooking barley
1 cup coarsely chopped zucchini
1/4 cup minced shallots
2 teaspoons olive oil
1 clove garlic, minced
1 (14-ounce) can ready-to-serve beef broth
3/4 cup chopped tomatoes
1/4 teaspoon ground black pepper

1. Heat large nonstick Dutch oven 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 3/4 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.

Makes 4 servings.

Nutrition information per serving: 180 calories; 6 g protein; 34 g carbohydrate; 3 g fat; 355 mg sodium; 0 mg cholesterol; 2.1 mg niacin; 0.2 mg vitamin B6; 0 mcg vitamin B12; 1.6 mg iron; 0.9 mg zinc.

Recipe and photograph provided courtesy of the Beef Industry Council.