Ocnutrition’s Blog

A Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing*
February 26, 2011, 7:56 pm
Filed under: Recipes

A gremolata is made with fresh parsley, garlic and lemon peel.  You’ll love this fresh-tasting dressing!


2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in halves

Gremolata Dressing:
¼ cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 teaspoons fresh grated lemon peel
¼ teaspoon salt
1/8 teaspoon pepper
3 cloves garlic, minced
1 teaspoon pepper
1 boneless beef top sirloin steak, cut ¾ inch thick (about 1 pound)
Salt, as desired
Freshly grated lemon peel
Chopped fresh parsley (optional)

Preparation 30 minutes

  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 garlic and 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 9-12 minutes for medium-rare to medium 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.

Makes 4 servings

*This recipe is from the American Dietetic Association’s National Nutrition Month® Recipes 2011.

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