Sirloin with Sugar Snap Pea & Pasta Salad

Dish type
Main Dish
Ready in
60 minutes


  • 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


Ready in
60 minutes
  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 Gremolata 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 to medium 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.
  5. Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Nutritional Information

Serving Size
Per Serving
Calories 369, Total Fat 12g, Saturated Fat 3g, Cholesterol 50mg, Sodium 216mg, Carbohydrate 31g, Protein 32g
Serving Size1
Total Fat12g
Saturated Fat3g