Steak, Sugar Snap Pea & Barley Salad
After marinating, steak can be grilled or broiled to perfection before being added to this fresh salad.
Cook Time: 60 Minutes
Servings: 4
Ingredients: 11
Ingredients
Gremolata Dressing:
Preparation
-
Step 1
Combine Gremolata Dressing ingredients in small bowl until well blended, refrigerate until ready to use.
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Step 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.
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Step 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.
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Step 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.)
Cooking 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.).
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Step 5
Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.
Nutrition Information
467 Calories
2g SAT FAT
35g PROTEIN
5.2 mg IRON
4.8 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 467 Calories; 90 Calories from fat; 10g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 62 mg Cholesterol; 269 mg Sodium; 64 g Total Carbohydrate; 7.6 g Dietary Fiber; 35 g Protein; 5.2 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 31.3 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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