Sirloin with Sugar Snap Pea and Pasta Salad

1  boneless beef top sirloin steak, 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  Cloves garlic, minced
1  tsp. black pepper
Freshly grated lemon peel
Chopped fresh parsley (optional)

Gremolata Dressing:

1/4  Cup fresh lemon juice
2  Tbsp. olive oil
2  Tbsp. chopped fresh parsley
2  cloves garlic, minced
2  tsp. freshly grated lemon peel
1/4  tsp. salt
1/8 tsp. black 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 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef 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.

 

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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