Beef, It's What's for Dinner



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


	This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Sirloin with Sugar Snap Pea & Pasta Salad
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		teaspoon pepper
		Freshly grated lemon peel
		Chopped fresh parsley (optional)
		Gremolata Dressing:

1/4		cup fresh lemon juice
2		tablespoons olive oil
2		tablespoons chopped fresh parsley
2		cloves garlic, minced
2		teaspoons freshly grated lemon peel
1/4		teaspoon salt
1/8		teaspoon pepper

		Instructions:
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.

Makes 4 servings.


		Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 50 mg cholesterol; 216 mg sodium; 31 g carbohydrate; 4.2 g fiber; 32 g protein; 10.0 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.


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