Mix it up! Serve grilled sirloin steak with this bacon-studded asparagus and mixed vegetable stir-fry.
What You Need
Original recipe yields 8 servings
1/4 cup HEINZ Tomato Ketchup
3 Tbsp. hoisin sauce
1 boneless beef sirloin steak (2 lb.), 1 inch thick
4 slices OSCAR MAYER Bacon, chopped
1 lb. refrigerated pre-cut mixed stir-fry vegetables (broccoli, carrots, green and red peppers, onions, snow peas)
1 lb. asparagus, cut into 2-inch lengths
1 Tbsp. chopped fresh chives
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Let's Make It
Heat grill to medium heat.
Mix ketchup and hoisin sauce in bowl until blended. Cook bacon in a large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Grill steak 6 to 7 min. on each side or until medium doneness (160°F), brushing occasionally with the ketchup mixture.
Meanwhile, add stir-fry vegetables to drippings in skillet; cook on medium heat 5 min, stirring occasionally. Add asparagus; cook 5 to 7 min. or until vegetables are crisp-tender, stirring occasionally.
Cut steak across the grain into thin slices. Stir chives and bacon into vegetable mixture; serve with the steak.
Keeping It Safe
When brushing poultry, meat or fish with sauce during grilling, be sure to discard any unused sauce. Serve the grilled food with fresh sauce to ensure that no bacteria from the raw meat contaminates the cooked meat.
How to Slice Cooked Steak for Most Tenderness
Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.