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 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 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 to medium 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. 

   Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 50 mg cholesterol; 216 mg sodium; 31 g carbohydrate; 4.2 g fiber; 32 g protein; 10.0 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.