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Recipe: sweet and spicy petite sirloin steak with vegetable barley risotto

sweet and spicy petite sirloin steak with vegetable barley risotto recipe image
Sweet and spicy petite sirloin steak with vegetable barley risotto serving suggestion

sweet and spicy petite sirloin steak with vegetable barley risotto

A delicious side dish to pair with your favorite steak or roast! This "risotto" features zucchini, shallots and tomatoes in a tender barley mixture.


  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 1/2 cup reduced-sodium beef broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons jalapeño pepper jelly
  • 1 recipe Vegetable Barley Risotto
  • 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
  • 3/4 cup qucik-cooking barley
  • 1 cup coarsely chopped zucchini
  • 1/4 cup minced shallots
  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 1 can (14 to 14 1/2 ounces) reduced-sodium beef broth
  • 3/4 cup chopped tomatoes
  • 1/4 teaspoon pepper


  1. Prepare Vegetable Barley “Risotto.”

    Vegetable Barley Risotto: Heat large stockpot over medium heat until hot. Add 3/4 cup quick-cooking barley and cook, stirring until lightly toasted, about 5 minutes. Add 1 cup coarsely chopped zucchini, 1/4 cup minced shallots, 2 teaspoons olive oil, and 1 teaspoon minced garlic; cook about 3 minutes until zucchini is crisp tender. Stir in 3/4 cup reduced-sodium beef broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining 1 cup plus 2 tablespoons broth; return to simmer and continue cooking 7 to 9 minutes or until barely is tender. Stir in tomatoes and pepper.

  2. Meanwhile cut beef Top Sirloin 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 per serving: 365 Calories; 7.9 Calories from fat; 7.9g Total Fat (2.3 g Saturated Fat; 0.2 g Trans Fat; 0.7 g Polyunsaturated Fat; 3.7 g Monounsaturated Fat;) 70 mg Cholesterol; 701 mg Sodium; 40 g Total Carbohydrate; 6.8 g Dietary Fiber; 31.8 g Protein; 3.2 mg Iron; 590 mg Potassium; 9.4 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.9 mg Zinc; 45.1 mcg Selenium; 118 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.