Prep Time: 10 Min.
Cook Time: 25 Min.
Marinate: 15 Min.
What you need:
* 1 beef top sirloin steak, cut 1-in. thick (about 1 lb.) * 6 oz. uncooked whole grain spaghetti * 1 pkg. (8 oz.) sugar snap peas * 1 medium red bell pepper, thinly sliced * 1 c. packaged shredded carrots * toasted sesame seeds (optional)
Marinade: * 1/3 c. reduced-fat or regular Asian sesame dressing * 1/3 c. hoisin sauce * 2 Tbsp. fresh lime juice
What to do:
1. Combine marinade ingredients in small bowl. Place beef steak and 3 Tbsp. marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 min. to 2 hrs. 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, 17-21 min. (over medium heat on preheated gas grill, covered, 13-16 min.) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. 3. Meanwhile, cook pasta according to pkg. directions, adding vegetables during last 3 min. 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.