Grilled Sirloin Steak with Spaghetti Squash and Edamame

Spaghetti squash gets tossed with lightly buttered edamame as versatile Top Sirloin Steak is grilled to your liking. See, dinner can be that easy!

Ingredients

• 1 pound beef Top Sirloin Steak, cut 3/4 inch thick (about 1 pound)
• 1 large spaghetti squash
• 1 cup frozen shelled edamame, thawed
• 1/2 cup beef broth
• 1 to 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil

Instructions

1. Preheat oven to 350°F.  Cut squash lengthwise in half; remove and discard seeds.  Place squash, cut-side down, in baking dish.  Bake about 1 hour or until tender. Cool slightly. Scrape pulp out of shells with fork into strands; set aside.

   Cook's Tip: If squash is too tough to cut in half, puncture it with the point of a sharp knife about five times then microwave 3 minutes to soften.

2. Place steak in center of grid over medium, ash-covered coals;  Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Let stand 5 minutes.  Carve steak across the grain into thin slices.

   Cook's Tip: Spaghetti squash can be cooked in a microwave oven.  Place squash halves, cut-sides down, in a microwave-safe dish.  Add 1/4 cup water, cover with vented plastic wrap and cook on HIGH, 10 to 12 minutes, or until tender.

3. Meanwhile, combine edamame, broth, butter, salt and garlic powder in a 12-inch nonstick skillet; bring to a boil. Reduce heat and simmer until edamame are heated through.  Add squash and toss to coat strands.  Cook just until squash is heated through.  Remove from heat; add Parmesan cheese and basil, tossing until squash is coated.

4. Divide squash mixture evenly among 4 plates.  Arrange steak slices on top of squash mixture.