Steak, Sugar Snap Pea & Barley Salad

By March 20, 2018 June 28th, 2018 Beef, Beef Salads, Recipes
Steak, Sugar Snap Pea & Barley Salad

Makes: 4 servings
Prep Time: 6 hours – overnight
Cook Time: 30 minutes


1 lb beef top round steak, cut 1-inch thick
1⁄4 c prepared lowfat vinaigrette
2 c fresh sugar snap peas
2 c cooked barley
1 c yellow and red grape or teardrop tomatoes, halved
3 cloves garlic, minced
1 t pepper

Gremolata Dressing

1⁄4 c prepared lowfat vinaigrette
2 T chopped fresh parsley
2 t grated lemon peel
1⁄4 t pepper


  1. Combine Gremolata Dressing ingredients in small bowl until well blended and 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. Preheat grill to medium.
  5. Remove steak from marinade; discard marinade. Combine minced garlic and 1 teaspoon pepper; press evenly onto steak.
  6. Place steak on grid and grill, uncovered, about 16 to 18 minutes for medium rare doneness, turning once. (Do not overcook.)
  7. Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.

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