Sirloin with Sugar Snap Pea & Pasta Salad
Total Recipe Time: 60 minutes
Makes 4 servings
Ingredients1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)2 cups fresh sugar snap peas2 cups cooked gemelli or corkscrew pasta1 cup grape or teardrop tomatoes, cut in halves3 cloves garlic, minced1 teaspoon black pepperFreshly grated lemon peelChopped fresh parsley (optional)Gremolata Dressing:1/4 cup fresh lemon juice2 tablespoons olive oil2 tablespoons chopped fresh parsley2 cloves garlic, minced2 teaspoons freshly grated lemon peel1/4 teaspoon salt1/8 teaspoon black pepper
- 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 (145°F) to medium (160°F) 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 as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 5 mg cholesterol; 216 mg sodium; 31 g carbohydrate; 4.2 g fiber; 32 g protein; 1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and National Cattlemen's Beef Association