Grilled Steak and Asian Noodle Salad

Think of this as an Asian pasta salad with delicious Top Sirloin Steak. The recipe features whole grain spaghetti with plenty of veggies in an Asian-sesame dressing.

Ingredients

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
• 6 ounces uncooked whole grain spaghetti
• 1 package (8 ounces) sugar snap peas
• 1 medium red bell pepper, thinly sliced
• 1 cup packaged shredded carrots
• Toasted sesame seeds (optional)

• 1/3 cup reduced-fat or regular Asian-sesame dressing
• 1/3 cup hoisin sauce
• 2 tablespoons fresh lime juice

Instructions

1. Combine marinade ingredients in small bowl. Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.

2. Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile, cook pasta per according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.

4. Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.