•1 boneless beef top sirloin steak, cut 3/4 inch thick
•2 cups fresh sugar snap peas
•2 cups cooked corkscrew pasta
•1 cup grape tomatoes, cut in halves
•3 cloves garlic, minced
•1 teaspoon black pepper
•Freshly grated lemon peel
•Chopped fresh parsley (optional)
•1/4 cup fresh lemon juice
•2 tablespoons olive oil
•2 tablespoons chopped fresh parsley
•2 cloves garlic, minced
•2 teaspoons freshly grated lemon peel
•1/4 teaspoon salt
•1/8 teaspoon black pepper
1. Bring water to boil in large saucepan. Add peas; cook 2 - 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 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 - 3 inches from heat. Broil 9 - 12 minutes for medium rare (145 degrees) to medium (160 degrees) 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.
Nutritional information per service: 369 calories; 12g fat (3g saturated fat; 7g monounsaturated fat); 5mg cholesterol; 216mg sodium; 31g carbohydrate; 4.2g fiber; 32g protein; 1mg niacin; 0.7mg vitamin B6; 1.4mcg B12; 4.4mg iron; 46.5mcg selenium; 5.3mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.