Press salt and pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.
Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved. Add tomatoes, capers and garlic; cook and stir 6 to 7 minutes or until thickened.
Meanwhile, cook pasta according to package directions. Add asparagus during last 3 minutes of cooking time. Drain; toss with half of the tomato mixture.
Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.
Nutrition information per serving: 308 Calories; 54 kcal Calories from fat; 6 g Total Fat; 2.2 g Saturated Fat; 0.14 g Trans Fat; 0.3 g Polyunsaturated Fat; 2 g Monounsaturated Fat; 70 mg Cholesterol; 302 mg Sodium; 29 g Total Carbohydrate; 2.6 g Dietary Fiber; 31.6 g Protein; 3.7 mg Iron; 617.7 mg Potassium; 9.9 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.8 mg Zinc; 31.6 mcg Selenium; 108.4 mg Choline;