Steak and Roasted Veggies with Orzo Pasta

Flavorful top sirloin is paired with seasoned vegetables and served over orzo pasta in this satisfying main dish. The vegetables cook alongside the steak for faster clean up.

Preparation: 20 minutes
Cooking: 25 minutes
Servings: 4

1 pound Pennfield Farms Boneless Beef Top Sirloin, cut 1-inch thick
1/2 cup chicken broth
1/4 cup honey
2 tablespoons olive oil
1/2 teaspoon each salt (divided), ground black pepper (divided), dried Italian seasoning
2 red bell peppers, cut into chunks
2 cups fresh mushroom halves
1 small zucchini, thinly sliced
1 cup frozen whole kernel corn
1 1/2 cups uncooked orzo pasta
2 green onions, thinly sliced
1/2 cup thinly sliced oil-packed sun-dried tomatoes
1/4 cup grated Parmesan cheese

1. Preheat broiler on HIGH. Whisk together chicken broth, honey, olive oil, Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper in small bowl.

2. Toss red peppers, mushrooms and zucchini with half of broth mixture on parchment paper-lined baking sheet. Reserve remaining broth mixture.

3. Sprinkle steak with remaining salt and pepper; place on top of vegetables. Broil 3 to 4 inches from heat for 16 to 21 minutes for medium rare to medium doneness, turning steak and stirring vegetables once during cooking. Remove steak and place on carving board. Stir corn into vegetables and broil 5 minutes longer or until vegetables are slightly blackened and tender.

4. While steak is cooking, prepare orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with vegetables.

Thinly slice steak across the grain and arrange over vegetables.