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Sirloin With Sugar Snap Pea & Pasta Salad


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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)

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

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