Steak, Sugar Snap Pea & Barley Salad

50 minutes to 1 hour


Ingredients:
1pound beef top round steak, cut 1-inch thick
1/4cup prepared lowfat vinaigrette
2cups fresh sugar snap peas
2cups cooked barley
1cup yellow and red grape or teardrop tomatoes, halved
3cloves garlic, minced
1teaspoon pepper

Gremolata Dressing:
1/4cup prepared lowfat vinaigrette
2tablespoons chopped fresh parsley
2teaspoons grated lemon peel
1/4teaspoon pepper

Instructions:
1.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. 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.)
5.Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.

Makes 4 servings.

Nutrition information per serving: 467 calories; 10 g fat (2 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 269 mg sodium; 64 g carbohydrate; 7.6 g fiber; 35 g protein; 5 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 5.2 mg iron; 31.3 mcg selenium; 4.8 mg zinc.

Cook’s Tip: To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. (Do not overcook.).