Steak, snap pea and barley salad
From Beef, It's What's for Dinner
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
Dressing-
1/4 cup prepared lowfat vinaigrette
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1/4 teaspoon pepper
Combine dressing ingredients in small bowl until well blended, 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.
Remove steak from marinade; discard marinade.
Combine minced garlic and 1 teaspoon pepper; press evenly onto steak.
Place steak on grill over medium, ash-covered coals.
Grill, uncovered, about 16 to 18 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
Carve steak into thin slices, season with salt, as desired.
Add steak slices to barley mixture.
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
Dressing-
1/4 cup prepared lowfat vinaigrette
2 tablespoons chopped fresh parsley
2 teaspoons grated lemon peel
1/4 teaspoon pepper
Combine dressing ingredients in small bowl until well blended, 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.
Remove steak from marinade; discard marinade.
Combine minced garlic and 1 teaspoon pepper; press evenly onto steak.
Place steak on grill over medium, ash-covered coals.
Grill, uncovered, about 16 to 18 minutes (over medium heat on preheated gas grill 16 to 19 minutes) for medium rare (145°F) doneness, turning once. (Do not overcook.)
Carve steak into thin slices, season with salt, as desired.
Add steak slices to barley mixture.
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