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