Grilled Steak and Asian Noodle Salad

• 45 min
• 4 SERVINGS
• 420 Cal
• 35 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
• 6 ounces uncooked whole grain spaghetti
• 1 package (8 ounces) sugar snap peas
• 1 medium red bell pepper, thinly sliced
• 1 cup packaged shredded carrots
• Toasted sesame seeds (optional)

• 1/3 cup reduced-fat or regular Asian-sesame dressing
• 1/3 cup hoisin sauce
• 2 tablespoons fresh lime juice

Cooking:

1. Combine marinade ingredients in small bowl. Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.
2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, cook pasta per according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.
4. Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.