Balsamic Beef Steak Pasta
Conceived by rancher and blogger, Cassidy Johnston, this down-home pasta dish is full of flavor and chock-full of spring vegetables.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 14
Ingredients
Preparation
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Step 1
Bring vinegar to a boil in a small saucepan. Reduce heat; simmer over medium heat 12 to 15 minutes or until reduced to 3/4 cup. Stir in sugar; set aside.
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Step 2
Season beef Top Sirloin Steak with 1/2 teaspoon salt, pepper and garlic powder. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Carve steak into thin slices; keep warm.
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Step 3
Meanwhile, heat 1 teaspoon oil in medium saucepan over medium heat until hot. Add shallot and garlic; cook and stir 2 minutes. Stir in asparagus and bell pepper; cook 8 minutes until vegetables are al dente.
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Step 4
Add cooked pasta, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt to vegetables; cook 3 to 4 minutes until vegetables and pasta are heated through; toss in parmesan cheese. Serve sliced steak over pasta mixture; drizzle with balsamic glaze. Garnish with basil, as desired.
Nutrition Information
537 Calories
3.7g SAT FAT
39g PROTEIN
6.7 mg IRON
6.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 537 Calories; 110.7 Calories from fat; 12.3g Total Fat (3.7 g Saturated Fat; 5.9 g Monounsaturated Fat;) 73 mg Cholesterol; 919 mg Sodium; 63 g Total Carbohydrate; 5.4 g Dietary Fiber; 39 g Protein; 6.7 mg Iron; 11.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.5 mg Zinc; 70 mcg Selenium; 120.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut that delivers big flavor and tenderness. It’s great for grilling, roasting, and pan searing. It comes from the upper portion of the sirloin, so it’s a great balance of leanness and flavor.
- Balsamic Vinegar: A dark vinegar that originated in Italy. It has a sweet, tart taste from aging in wooden barrels. It’s a great addition to salads as a dressing, or cooked slowly over low heat (reduced) for a thicker drizzle on salads, fruit, or cheese.
- Brown Sugar: A soft moist sweetener made by combining white sugar and molasses. It is commonly used in baking, sauces and marinades to add a rich, deep flavor.
- Asparagus: A tender spear-shaped vegetable that can be green, white or purple. Asparagus has an earthy flavor and bright green color, adding a brightness to any dish. Great for grilling or steaming, and delicious added to pastas or eaten on their own as a side.
- Penne Pasta: An Italian pasta characterized by its shape and angled ends. The name of the pasta comes from the Italian word “penne,” meaning “pen,” Because of its tubular shape, it holds sauces well and is often used in baked dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What is the best method for cooking top sirloin?
Top sirloin works well in cooking methods that use high heat, like grilling, roasting and pan searing.
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Does top sirloin marinate well?
Yes, top sirloin works well for marinating , however it doesn’t need to marinate long, since it’s already very tender. A general rule of thumb is more tender steaks need less marination time.
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Will prepared balsamic glaze work versus making my own?
Yes. Store-bought balsamic glaze can be used in place of making your own if you are short on time.
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Can I use other pasta shapes?
Definitely! Rigatoni, bowtie or ziti are great alternatives.
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Look forward to trying it out
It is a 99.0, thank you, Renée ❤️