Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 6 Hrs.

+ 1 lb. beef top round steak cutlet, cut 1 in. thick
+ 1/4 c. prepared low fat vinaigrette
+ 2 c. fresh sugar snap peas
+ 2 c. cooked barley
+ 1 c. yellow/red grape or teardrop tomatoes, halved
+ 3 cloves garlic, minced
+ 1 tsp. pepper

GREMOLATA DRESSING:
+ 1/4 c. prepared low fat vinaigrette
+ 2 Tbsp. chopped fresh parsley
+ 2 tsp. grated lemon peel
+ 1/4 tsp. pepper

1. Combine Gremolata Dressing ingredients in small bowl until well blended. Refrigerate until ready to use.
2. Place beef steak and 1/4 c. vinaigrette in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hrs. or as long as overnight, turning occasionally.
3. Bring water to boil in large saucepan. Add peas; cook 2-3 min. 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 tsp. pepper; press evenly onto steak. Place steak on grid over medium, ash-covered coals. Grill, uncovered, about 16-18 min. (over medium heat on preheated gas grill 16-19 min.) 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.

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

* Recipe Courtesy of The Beef Checkoff

Calories: 467;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 62mg;   Total Carbs: 64g;   Fiber: 7g;   Protein: 35g;   Sodium: 269mg;