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Sirloin with Sugar Snap Pea & Pasta Salad

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Cook Time 1 hour
Total Time 1 hour
Course All Recipes, Lunch, Main Dish, Salad
Cuisine 1:1 Ratio, All, Beef, Bodybuilding Friendly
Servings 6
Calories 301 kcal


  • 1 lb boneless top sirloin steak cut 3/4 inch thick
  • 2 cups fresh sugar snap peas
  • 3 cups cooked rotini pasta
  • 1 cup cherry or grape tomatoes cut in half
  • 3 cloves of garlic minced
  • 1 tsp black pepper
  • grated lemon peel
  • chopped fresh parsley

Gremolata Dressing

  • 1/4 cup fresh lemon juice
  • 2 tbs olive oil
  • 2 tbs chopped fresh parsley
  • 2 garlic cloves minced
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper


  • 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.
  • Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
  • 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.
  • 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.


Calories: 301kcalCarbohydrates: 26gProtein: 28gFat: 10gFiber: 2g
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