Sweet & Spicy Petite Sirloin Steaks with Vegetable Barley Risotto

Ingredients icon 10 Ingredients
Servings icon Makes servings
Time icon


  • 1 pound beef Top Sirloin Steak Boneless, 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)

  • 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 (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.

Nutrition Information

Nutrition information 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.

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