Make Dinner BOLD with Beef

March is National Nutrition Month and we’re celebrating with healthy, tasty beef! Research shows that beef as part of a heart-healthy diet can actually reduce cholesterol levels and that’s something worth celebrating! With 29 lean cuts and 10 essential nutrients, there’s no arguing that you can feel good about making lean beef the center of your plate, especially when surrounding it with fruits, vegetables, whole grains and dairy. Learn more about Beef in an Optimal Lean Diet (BOLD), and claim this heart-healthy, delicious recipe below as your dinner tonight!

Sirloin with Sugar Snap Pea and Pasta Salad

Total recipe time: 60 minutes
Makes 4 servings

Ingredients

• 1 boneless beef top sirloin steak, 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 cloves 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 parsley
• 2 cloves garlic, minced
• 2 teaspoons freshly grated lemon peel
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. 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 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 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) 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 evenly. Garnish with lemon peel and parsley, if desired.

Nutritional Information

Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 5 mg cholesterol; 216 mg sodium; 31 g carbohydrate; 4.2 g fiber; 32 g protein; 1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.