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
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
-
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.
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Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
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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.
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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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