Pasta coated in a sweet and sour peanut dressing is a great complement to the freshly grilled sirloin steak in this delicious pasta salad.
What You Need
Original recipe yields 6 servings
1/2 lb. whole wheat spaghetti, uncooked
3 large carrot s, cut into thin matchlike sticks (about 2 cups)
2 cups fresh pea pods, halved diagonally
1 large red pepper, cut into thin matchlike sticks (about 2 cups)
1/3 cup lime juice
1/3 cup lite soy sauce
2 Tbsp. honey
1 Tbsp. PLANTERS Peanut Oil
3/4 cup PLANTERS Unsalted COCKTAIL Peanuts
1-3/4 lb. boneless beef sirloin steak, well trimmed
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Let's Make It
Cook spaghetti as directed on package, omitting salt and adding vegetables to the cooking water for the last 3 min. Meanwhile, blend lime juice, soy sauce, honey, oil and nuts in blender until smooth.
Drain spaghetti mixture, reserving 1/2 cup of the cooking water. Place spaghetti mixture and reserved cooking water in large serving bowl. Reserve 1/4 cup peanut dressing; toss remaining with spaghetti mixture. Refrigerate 1 hour.
Heat grill to medium-high heat. Grill steak 6 to 7 min. on each side or until medium doneness (160°F). Remove from grill; cover. Let stand 5 min. before cutting into slices.
Fan meat slices over spaghetti mixture; drizzle with reserved peanut dressing.
For a spicier salad, blend 1/8 tsp. crushed red pepper with the remaining dressing ingredients.
Substitute cut-up leftover cooked steak or chicken for the grilled steak.
How to Cook the Steak on a Grill Pan
Prepare as directed, cooking the steak on a preheated grill pan on medium-high heat for 6 to 7 min. on each side or until medium doneness (160ºF).
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 9g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.