Steak, Sugar Snap Pea and Barley Salad
Courtesy of The Beef Checkoff 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time • 6 Hrs. Marinate Time| Ingredients |
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| 1 lb. beef top round steak cutlet, cut 1 in. thick |
| 1/4 c. prepared low fat vinaigrette |
| 2 c. fresh sugar snap peas |
| 2 c. cooked barley |
| 1 c. yellow/red grape or teardrop tomatoes, halved |
| 3 cloves garlic, minced |
| 1 tsp. pepper |
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| GREMOLATA DRESSING: |
| 1/4 c. prepared low fat vinaigrette |
| 2 Tbsp. chopped fresh parsley |
| 2 tsp. grated lemon peel |
| 1/4 tsp. pepper |
Directions:
1. Combine Gremolata Dressing ingredients in small bowl until well blended. Refrigerate until ready to use.
2. Place beef steak and 1/4 c. vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
3. Bring water to boil in large saucepan. Add peas; cook 2-3 min. until crisp-tender. Drain; rinse under cold water. Combine peas, cooked barley and tomatoes in large bowl; toss with dressing and set aside.
4. Remove steak from marinade; discard marinade. Combine minced garlic and 1 tsp. pepper; press evenly onto steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, about 16-18 min. (over medium heat on preheated gas grill 16-19 min.) for medium rare doneness, turning once. (Do not overcook.)
5. Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.
* Tip: This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 467; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 62mg; Total Carbs: 64g; Fiber: 7g; Protein: 35g; Sodium: 269mg;