Steak, Sugar Snap Pea & Barley Salad

After marinating, steak can be grilled or broiled to perfection before being added to this fresh salad.

  • 1
    hr
  • 4
    SERVINGS
  • 467
    Cal
  • 35 g
    Protein

Ingredients & Cooking

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 teardrop tomatoes, halved
  • 3 cloves garlic, minced
  • 1 teaspoon pepper
Gremolata Dressing:
  • 1/4 cup prepared lowfat vinaigrette
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon peel
  • 1/4 teaspoon pepper

Cooking:

  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.)

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

Nutrition Information

Butcher Counter

Steak, Sugar Snap Pea & Barley SaladTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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