Steak, Sugar Snap Pea & Barley Salad

Name: Steak, Sugar Snap Pea & Barley Salad
Prep time: 12 h
Cook time: 30 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 lb Beef Top Round Steak, cut 1-inch thick; 1/4 cup Prepared Lowfat Vinaigrette; 2 cup Fresh Sugar Snap Peas; 2 cup Cooked Barley; 1 cup Yellow and Red Grape or Teardrop Tomatoes, halved; 3 cloves Garlic, minced; 1 tsp Pepper; Gremolata Dressing:; 1/4 cup Prepared Lowfat Vinaigrette; 2 tbsp Chopped Fresh Parsley; 2 tsp Grated Lemon Peel; 1/4 tsp Pepper; Additional Items:; Small Bowl; Resealable Plastic Storage Bag; Large Saucepan

Makes: 4 servings
Prep Time: 6 hours - Overnight
Cook Time: 30 minutes

Ingredients:

Beef Top Round Steak, cut 1-inch thick
Prepared Lowfat Vinaigrette
Fresh Sugar Snap Peas
Cooked Barley
Yellow and Red Grape or Teardrop Tomatoes, halved
Garlic, minced
Pepper

Gremolata Dressing:

Prepared Lowfat Vinaigrette
Chopped Fresh Parsley
Grated Lemon Peel
Pepper

Additional Items:

• Small Bowl
• Resealable Plastic Storage Bag
• Large Saucepan

Directions:

Combine Gremolata Dressing ingredients in small bowl until well blended and 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.
Preheat grill to medium.
Remove steak from marinade; discard marinade. Combine minced garlic and 1 tsp pepper; press evenly onto steak.
Place steak on grid and 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.