Sirloin with Sugar Snap Pea & Pasta Salad - KOTA Territory News

Sirloin with Sugar Snap Pea & Pasta Salad



  1. 1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)
  2. 2 cups fresh sugar snap peas
  3. 2 cups cooked gemelli or corkscrew pasta
  4. 1 cup grape or teardrop tomatoes, cut in halves
  5. 3 cloves garlic, minced
  6. 1 teaspoon black pepper
  7. Freshly grated lemon peel
  8. Chopped fresh parsley (optional)
Gremolata Dressing:
  1. 1/4 cup fresh lemon juice
  2. 2 tablespoons olive oil
  3. 2 tablespoons chopped fresh parsley
  4. 2 cloves garlic, minced
  5. 2 teaspoons freshly grated lemon peel
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon black pepper


  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 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.
  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 as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

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