Sweet & Spicy Petite Sirloin Steaks with
Vegetable Barley "Risotto"
Seasoned beef sirloin steaks are pan-grilled and served with vegetable barley "risotto" and a balsamic-jalapeño jelly sauce.
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 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
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
- Prepare Vegetable Barley “Risotto": 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.
- 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.
- 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.
Makes 4 servings.
Recipe provided courtesy of the Beef Industry Council.