Sirloin with Sugar Snap Pea and Pasta Salad

Ingredients:

• 1 beef Top Sirloin Steak Boneless, 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 teaspoons minced garlic
• 1 teaspoon pepper
• Freshly grated lemon peel
• Chopped fresh parsley leaves (optional)

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

Cooking:

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 teaspoons minced garlic and 1 teaspoon pepper; press evenly onto beef Top Sirloin 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.
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 adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt