Cooking instructions: 

Prepare Vegetable Barley �Risotto�:
1. Heat large nonstick Dutch oven over medium heat until hot. Add barley and cook, stirring until lightly toasted, about 5 minutes. Add zucchini, shallots, oil and garlic; cook about 3 minutes until zucchini is crisp tender.

2. Stir in 3/4 cup of broth. Bring to a simmer. Cook 5 minutes until liquid is almost absorbed. Add remaining broth; return to simmer and continue cooking 7 to 9 minutes or until barley is tender. Stir in tomatoes and pepper. 

3. Meanwhile cut beef steak crosswise into four equal �petite� steaks. Combine seasoning ingredients; press evenly into both sides of each steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook about 8 to 10 minutes for medium rare to medium doneness, turning once. Remove steaks; keep warm.

4. Add broth, vinegar and jelly to skillet; cook until browned bits attached to skillet are dissolved and sauce thickens slightly, about 3 to 5 minutes. Spoon sauce over steaks and serve with barley risotto.

Nutrition information per serving: 207 calories; 26 g protein; 10 g carbohydrate; 6 g fat; 507 mg sodium; 76 mg cholesterol; 3.7 mg niacin; 0.4 mg vitamin B6; 2.4 mcg vitamin B12; 3.2 mg iron; 5.6 mg zinc.

Vegetable Barley �Risotto� Nutrition information per serving: 180 calories; 6 g protein; 34 g carbohydrate; 3 g fat; 355 mg sodium; 0 mg cholesterol; 2.1 mg niacin; 0.2 mg vitamin B6; 0 mcg vitamin B12; 1.6 mg iron; 0.9 mg zinc.

�2003 Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced for educational purposes.