Sirloin with Sugar Snap Pea and Pasta Salad

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Sirloin with Sugar Snap Pea and Pasta Salad

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Sirloin with Sugar Snap Pea and Pasta Salad

A delicious and balanced recipe, full of nutrients, that you and everyone you choose to share it with will enjoy.

Sirloin with Sugar Snap Pea and Pasta Salad

INGREDIENTS

  • 1 US beef Top Sirloin Steak Boneless
  • 2 cups peas
  • 2 cups pasta
  • 1 cup tomatoes
  • 3 teaspoons minced garlic
  • 1 teaspoon pepper
  • Grated lemon peel
  • Chopped parsley leaves (optional)

Gremolata Dressing:

  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped parsley leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons grated lemon peel
  • A pinch of salt and pepper

No. Servings:

4

Cooking time:

1 Hr

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 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 (60°C) to medium (70°C) 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.

Enjoy!

*Courtesy of Beef It’s What’s For Dinner.

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