Sirloin with Sugar Snap Pea & Pasta Salad

Courtesy of The Beef Checkoff

Servings: 4
Prep Time: 40 Min.
Cook Time: 15 Min.

* 1 boneless beef top sirloin steak, cut 3/4-in. thick (about 1 lb.)
* 2 c. fresh sugar snap peas
* 2 c. cooked gemelli or corkscrew pasta
* 1 c. grape or teardrop tomatoes, cut in halves
* 3 cloves garlic, minced
* 1 tsp. black pepper
* freshly grated lemon peel
* chopped fresh parsley (optional)

Gremolata Dressing:
* 1/4 c. 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

1. Bring water to boil in large saucepan. Add peas; cook 2-3 min. 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 Tbsp. dressing with pasta mixture. Set aside.
3. Combine 3 cloves minced garlic and 1 tsp. pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3-in. from heat. Broil 9-12 min. 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.

*Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Calories: 369;   Total Fat: 12g;   Saturated Fat: 3g;   Cholesterol: 5mg;   Total Carbs: 31g;   Fiber: 4g;   Protein: 32g;   Sodium: 216mg;