Steak, Sugar Snap Pea and Barley Salad

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

Gremolata Dressing:
1/4 cup prepared low-fat vinaigrette
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons grated lemon peel
1/4 teaspoon ground black pepper

Steak, Sugar Snap Pea and Barley Salad:
1 pound beef top round steak cutlet, cut 1-inch thick
1/4 cup prepared low-fat vinaigrette
2 cups fresh sugar snap peas
2 cups cooked barley
1 cup yellow/red grape or teardrop tomatoes, halved
3 cloves garlic, minced
1 teaspoon ground black pepper

Cooking Directions:

1. For Gremolata Dressing: Combine Gremolata Dressing ingredients in small bowl until well blended. Refrigerate until ready to use.
2. 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.
3. 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.
4. Remove steak from marinade; discard marinade.
5. Combine minced garlic and 1 teaspoon ground black pepper; press evenly onto steak.
6. Place steak on grid over medium, ash-covered coals.
7. Grill, uncovered, about 16 to 18 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare doneness, turning once. (Do not overcook.)
8. Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.

Makes 4 servings.

Tip: This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Nutritional Information Per Serving (1/4 of recipe): Calories: 467; Total Fat: 10g; Saturated Fat: 2g; Cholesterol: 62mg; Total Carbs: 64g; Fiber: 7g; Protein: 35g; Sodium: 269mg.

Recipe and photograph courtesy of The Beef Checkoff.