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Beef Recipes
Sirloin with Sugar Snap Pea and Pasta Salad with Gremolata  Dressing
Total Preparation and cooking time: 1 hour |
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| Ingredients: |
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Water |
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1 |
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Boneless beef top sirloin steak cut 3/4-inch thick (about 1 pound) |
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2 |
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cups fresh sugar snap peas |
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2 |
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cups cooked gemelli or corkscrew pasta |
| 1 |
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cup grape or teardrop tomatoes, cut in halves |
| 3 |
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cloves garlic, minced |
| 1 |
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teaspoon pepper |
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Salt as desired |
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Freshly grated lemon peel |
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Chopped fresh parsley (optional) |
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| Gremolata Dressing: |
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1/4 |
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cup fresh lemon juice |
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2 |
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tablespoons olive oil |
| 2 |
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tablespoons chopped fresh parsley |
| 2 |
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cloves minced garlic |
| 2 |
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teaspoon freshly grated lemon peel |
| 1/4 |
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teaspoon salt |
| 1.8 |
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teaspoon pepper |
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Instructions: |
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1. |
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Bring water to a boil in large saucepan. Add peas, cook 2 to 3 minutes until crisp and tender. Drain and rinse under cold water. |
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2. |
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Whisk Gremolata Dressing ingredients in a small bowl until well blended |
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3. |
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Toss 2 tablespoons dressing with pasta mixture. Set aside. |
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4. |
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Combine garlic and pepper; press evenly onto beef steak. |
| 5. |
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Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. |
| 6. |
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Broil 9 to 12 minutes for medium-rare to medium doneness, turning once. |
| 7. |
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Carve steak into thin slices, season with salt, as desired. |
| 8. |
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Add steaks slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon peel and parsley, if desired. |
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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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