The Best Sirloin Steak & Pasta Salad Recipe
This sirloin steak and pasta salad recipe is full of juicy sirloin steak, fresh vegetables, and dressing making it a perfect side dish or main meal! Hearty beef with a zest of lemon for a pop of flavor!
Servings 8 servings
Calories 164kcal
Equipment
Ingredients
- 1 beef Top Sirloin Steak Boneless cut 3/4 inch thick (about 1 pound)
- 2 cups fresh sugar snap peas
- 2 cups cooked penne or corkscrew pasta
- 1 cup grape tomatoes cut in halves
- 3 teaspoons minced garlic
- 1 teaspoon pepper
- Freshly grated lemon peel
- Fresh Basil chopped
- Fresh Mozzarella optional
- Chopped fresh parsley leaves optional
- Gremolata Dressing:
- 1/4 cup fresh lemon juice 1 medium lemon
- 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 large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. Combine peas, pasta, mozzarella balls 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 teaspoons minced garlic and 1 teaspoon pepper; press evenly onto beef Top Sirloin Steak.
- Place steak in preheated cast iron skillet. Cook on medium-high heat 4-5 minutes per side 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 zest, mozzarella, basil, and parsley, if desired.
Notes
Nutrition
Serving: 1g | Calories: 164kcal | Carbohydrates: 20g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 95mg | Fiber: 3g | Sugar: 3g