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Sirloin with Sugar Snap Pea and Pasta Salad

July 07, 2019 10:50 AM

SIRLOIN WITH SUGAR SNAP PEA AND PASTA SALAD

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Kelly Pugliano

Eat Picks www.eatpicks.com

INGREDIENTS:

  • 1 beef Top Sirloin Steak Tips Boneless, 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 teaspoons minced garlic
  • 1 teaspoon pepper
  • Freshly grated lemon peel
  • Fresh Basil chopped
  • Fresh Mozzarella (optional)
  • Chopped fresh parsley leaves (optional)

Gremolata Dressing:

  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley leaves
  • 2 teaspoons minced garlic
  • 2 teaspoons freshly grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

COOKING:

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 teaspoons minced garlic and 1 teaspoon pepper; press evenly onto beef Top Sirloin Steak Tips.

4. Place steak tips in preheated cast iron skillet. Cook on medium-high heat 4-5 minutes per side for medium rare (145°F) to medium (160°F) doneness, turning once.

5. Carve steak tips 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, mozzarella, basil, and parsley, if desired.

*Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Credits

Muneib Chater

Copyright 2019 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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