Sirloin with Sugar Snap Pea and Pasta Salad

Fresh and colorful, this Steak & Sugar Snap Pea and Pasta Salad is a proven winner!

  • 1
    hr
  • 4
    SERVINGS
  • 369
    Cal
  • 32 g
    Protein

Ingredients & Cooking

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 cloves garlic, minced
  • 1 teaspoon black 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 black 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 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.

  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 Houghton Mifflin Harcourt

Nutrition Information

Butcher Counter

Sirloin with Sugar Snap Pea and Pasta SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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