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.
