Sirloin with Sugar Snap Pea & Pasta Salad

Ingredients

1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)

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 tsp black pepper

Freshly grated lemon peel

Chopped fresh parsley (optional)

<b>Gremolata Dressing:</b>

1/4 cup fresh lemon juice

2 tbsp olive oil

2 tbsp chopped fresh parsley

2 cloves garlic, minced

2 tsp freshly grated lemon peel

1/4 tsp salt

1/8 tsp black pepper

Directions

Ready in

60 minutes

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.
Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
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 to medium doneness, turning once.
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.
Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Serving Size

Per Serving

Calories 369, Total Fat 12g, Saturated Fat 3g, Cholesterol 50mg, Sodium 216mg, Carbohydrate 31g, Protein 32g