- 1 (16 ounce) beef top sirloin steak, cut 1 inch thick
- 6 ounces uncooked whole grain spaghetti
- 1 (8 ounce) package sugar snap peas
- 1 medium red bell pepper, thinly sliced
- 1 cup packaged shredded carrots
- Toasted sesame seeds
- Marinade:
- 1/3 cup reduced-fat or regular Asian-sesame dressing
- 1/3 cup hoisin sauce
- 2 tablespoons fresh lime juice
- 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.
- 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 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Meanwhile, cook pasta 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.
- Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.