Sirloin with Sugar Snap Pea & Pasta Salad

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Dish type
Main Dish
Serves
4
Ready in
60 minutes

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
  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
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Nutritional Information

Serving Size
1
Per Serving
Calories 369, Total Fat 12g, Saturated Fat 3g, Cholesterol 50mg, Sodium 216mg, Carbohydrate 31g, Protein 32g
Serving Size1
Calories369
Total Fat12g
Saturated Fat3g
Cholesterol50mg
Sodium216mg
Carbohydrate31g
Fiber4.2g
Protein32g
Iron4.4mg