Recipe for Sirloin with Sugar Snap Peas & Pasta Salad with Gremolata Dressing
We wanted to share this easy recipe with you. Cooking can be fun and include family or friends. Grandkids could help in the kitchen as well.
1 Boneless Beef Top Sirloin, cut 3/4 inch thick
2 cups Sugar Snap Peas
2 cups Corkscrew pasta, cooked
1 cup Grape Tomatoes, cut into halves
3 Garlic Cloves, minced
1 tsp. Black Pepper
1 tsp. Chopped Parsley
1/4 cup Fresh Lemon Juice
2 Tbs. Olive Oil
2 Tbs. Chopped Parsley
2 Garlic Cloves, minced
2 tsp. Grated Lemon Peel
1/4 tsp. Salt
1/8 tsp. Black Pepper
Directions - Makes 4 Servings:
Cook pasta according to package directions
Bring water to boil in a large saucepan. Add peas and cook 2 to 3 minutes until crisp-tender
Drain and rinse under cold water
Combine peas, pasta and tomatoes in a large bowl and set aside.
Whisk dressing ingredients in a small bowl until well blended.
Toss 2 tablespoons of teh dressing in with the pasta mixture and set aside.
Combine 3 cloves of minced garlic and 1 teaspoon pepper, press evenly onto sirloin.
Place sirloin on rack in broile rpan so surface is 2 to 3 inches from heat.
Broil 9 to 12 minutes for medium rare, cook longer for personal preference.
Carve sirloin into thin slices, season to taste with salt
Add sirloin slices and remaining dressing to pasta mixture, toss to coat evenly.
Garnish with lemon peel and parsley.