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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing Recipe

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This recipe for Sirloin with Sugar Snap Pea & Pasta Salad with Gremolata Dressing is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
water
2 cups fresh sugar snap peas
2 cups cooked gemelli or corkscrew pasta
1 cup grape or teardrop tomatoes, cut in haves

Gremolata Dressing:
1/4 cup fresh lemon juice
2 tbsp olive oil
2 tbsp chopped fresh parsley
2 cloves garlic, minced
2 tsp freshly grated lemon peel
1/4 tsp salt
1/8 tsp pepper

3 cloves garlic, minced
1 tsp pepper
1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
salt, as desired
freshly grated lemon peel
chopped fresh parsley (optional)
Directions:
Directions:
Bring water to boil in large saucepan. Add peas; cook 2-3 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 tbsp dressing with pasta mixture. Set aside.

Combine garlic and pepper; press evenly onto beef steak. Place steak on rack in broiler so surface of beef is 2 to 3 inches from heat. Broil 9-12 minutes fro medium-rare to medium 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.
Personal Notes:
Personal Notes:
A gremolata is made with fresh parsley, garlic, and lemon peel.

 

 

 

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