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)
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.
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.