The perfect recipe for summer, regardless of your destination

Daily Dish Sponsored

Jennifer and Jacob with Utah Beef Council are in the ABC4 Utah Kitchen to show off a great summer recipe – Sirloin with Sugar Snap Pea and Pasta Salad!

Ingredients:

  • 1 beef Top Sirloin Steak 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
  • 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

Instructions:

  • Bring water to boil in a large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. Combine peas, pasta, and tomatoes in a large bowl. Set aside. Whisk Gremolata Dressing ingredients in a small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
  • Combine 3 teaspoons minced garlic and 1 teaspoon pepper; press evenly onto beef Top Sirloin Steak. Place steak on rack in broiler pan so the 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.

Print this recipe!

For more recipes and information about Utah Beef Council, visit the Utah Beef Council website.

This article contains sponsored content.

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