Steak, Sugar Snap Pea & Barley Salad

• From: National Cattleman's Beef Association

Ingredients

• 1 pound beef top round steak, cut 1-inch thick

• 1/4 cup prepared lowfat vinaigrette

• 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

• Gremolata Dressing1/4 cup prepared lowfat vinaigrette

• 2 tablespoons chopped fresh parsley

• 2 teaspoons grated lemon peel

• 1/4 teaspoon pepper

Directions

• 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.