Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.
Marinate: 15 Min.

* 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

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.

* Recipe Courtesy of The Beef Checkoff

Calories: 423;   Total Fat: 9g;   Saturated Fat: 2g;   Cholesterol: 50mg;   Total Carbs: 48g;   Fiber: 9g;   Protein: 35g;   Sodium: 502mg;