Recipe: Steak, Sugar Snap Pea, and Barley Salad with Gremolata Dressing

STEAK, SUGAR SNAP PEA, AND BARLEY SALAD
WITH GREMOLATA DRESSING

FOR THE GREMOLATA DRESSING:
1/4 cup prepared lowfat vinaigrette
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1/4 teaspoon pepper
FOR THE STEAK:
1 pound beef top round steak, cut 1-inch thick
1/4 cup prepared lowfat vinaigrette
FOR THE SALAD:
2 cups fresh sugar snap peas
2 cups cooked barley
1 cup yellow and red grape or teardrop tomatoes, halved
3 cloves garlic, minced
1 teaspoon pepper

Combine Gremolata Dressing ingredients in small bowl until well blended, refrigerate until ready to use.

Place beef steak and 1/4 cup vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water.

Combine peas, cooked barley and tomatoes in large bowl; toss with dressing and set aside.

Remove steak from marinade; discard marinade. Combine minced garlic and 1 teaspoon pepper; press evenly onto steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, about 16 to 18 minutes for medium rare doneness, turning once. (Do not overcook.)

Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.

Makes 4 servings
Source: Cattlemen's Beef Board