Sirloin with Sugar Snap Peas and Pasta Salad

Main Ingredient: Black Canyon® Angus Beef Top Sirloin Steak
Servings: 4



1 Black Canyon® Angus Beef boneless top sirloin steak, cut 3/4 inch thick (about 1 pound)


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.

Meal Tips

To make the Gremolata Dressing, use the following ingredients:

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