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  2. Sirloin with Sugar Snap Pea and Pasta Salad

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
  • 370
    Cal
  • 32 g
    Protein

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 teaspoons minced garlic
  • 1 teaspoon pepper
  • Freshly grated lemon peel
  • Chopped fresh parsley leaves (optional)
Gremolata Dressing:
  • 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

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 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.

  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 adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

369 CALORIES

0 % *

3g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

4.4 mg IRON

0 % DV

5.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 369 Calories; 108 Calories from fat; 12g 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 NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.3 mg Zinc; 46.5 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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