Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing
Total Recipe Time: 60 min
Makes 4 servings
1 boneless beef Top Sirloin, cut ¾ inch thick (about 1lb)
2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in halves
3 cloves garlic, minced
1 teaspoon black pepper
Chopped fresh parsley (optional)
¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons freshly grated lemon peel
¼ teaspoon salt
teaspoon black pepper
1. Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp tender. Drain; rinse under cold water. Combine peas, pasta and tomatoes in large bowl. Set aside.
2. Whisk dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
3. Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. 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) to medium (160°F) doneness, turning once.
4. Carve steak into thin slices; season with salt, as desired. Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon peel and parsley, if desired.
Nutrition information per serving: 369 calories; 12g fat (3g saturated fat; 7g monounsaturated fat);
5mg cholesterol; 216mg sodium; 31g carbohydrate; 4.2g fiber; 32g protein