Grilled Citrus Steak with ZENB Rotini & Gremolata

Perfect for grilling by the pool or at the beach, grilled citrus steak with gremolata is summer approved. Featuring ZENB Rotini Pasta, this dish is a good source of protein and a good source of fiber.

• 1/4 cup extra virgin olive oil
• 1/2 cup chopped Italian parsley, plus additional sprigs for garnish
• 2 cloves garlic, minced
• 1 large navel orange, finely zested, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1-1/2 pounds beef flap meat steak
• 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas
• 1/4 cup thinly sliced red onion

INSTRUCTIONS

1.

Heat grill to high heat. Mix first 6 ingredients in shallow glass dish; reserve 1/4 cup in ramekin. Add steak to glass dish; coat with herb mixture on all sides of steak. Let stand 15 minutes to marinate.

2.

Meanwhile cook ZENB Pasta as directed on package. Drain; transfer hot pasta to serving bowl. Toss gently with ¼ cup reserved herb mixture. Peel and slice orange into 1/2-inch-thick slices. Coarsely separate segments.

3.

Grill steaks, 3-4 minutes on each side, or until medium doneness (140°F). Rest 5 minutes, loosely tented with foil. Slice thin, against the grain. Combine steak with oranges and onions before serving with pasta.