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
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 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.
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
Nutrition information per serving: 369 Calories; 108 kcal Calories from fat; 12 g Total Fat; 3 g Saturated Fat; 7 g Monounsaturated Fat; 5 mg Cholesterol; 216 mg Sodium; 31 g Total Carbohydrate; 4.2 g Dietary Fiber; 32 g Protein; 4.4 mg Iron; 1 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 46.5 mcg Selenium;