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Ingredients:

1 Boneless beef top sirloin steak, cut 3/4 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 gloves garlic, minced

1 Teaspoon black pepper

Freshly grated lemon peel

Chopped fresh parsley (optional)

Gremolata Dressing:

1/4 Cup fresh lemon juice

2 Tablespoons olive oil

2 Tablespoons chopped fresh parsely

2 Cloves garlic, minced

2 Teaspoons freshly grated lemon peel

1/4 Teaspoon salt

1/8 Teaspoon black pepper

Directions:

1. 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.

2. Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.

3. Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2-3 inches from heat. Broil 9 to 12 minutes for medium rare (145 Degrees) to medium (160 degrees) 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. Garnish with lemon peel and parsley, if desired.

Total recipe time: 60 minutes

Makes 4 servings