Recipe: steak, sugar snap pea and barley salad

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 teadrop tomatoes, halved
• 3 cloves garlic, minced
• 1 teaspoon pepper
• DRESSING
• 1/4 cup prepared lowfat vinaigrette
• 2 tablespoons chopped fresh parsley
• 2 teaspoons grated lemon zest
• 1/4 teaspoon pepper

Directions

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, covered, about 12 to 14 minutes (over medium heat on preheated gas grill, 16 to 19 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
5. Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.
   
   Test Kitchen Tips:
   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.).

NUTRITION INFORMATION
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.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.