Step 1Combine Gremolata Dressing ingredients in small bowl until well blended, refrigerate until ready to use.
Step 2Place 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.
Step 3Bring 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.
Step 4Remove 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.)
Step 5Carve steak into thin slices, season with salt, as desired. Add steak slices to barley mixture.
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.