Grilled Steak With Barley Salad Recipes
GRILLED STEAK SALAD
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Toss the celery, 1 teaspoon olive oil, and salt and pepper to taste on a foil-lined rimmed baking sheet; roast until tender, about 20 minutes.
- Whisk the mayonnaise, 2 teaspoons olive oil, the lime juice, honey, hot sauce and 1 tablespoon water in a large bowl. Add the roasted celery and toss. Add the lettuce and watercress but don't toss.
- Heat a large grill pan or cast-iron skillet over high heat. Rub the steak with the remaining 1 teaspoon olive oil and season with salt and pepper. When the pan is very hot, add the steak and cook, undisturbed, about 3 to 4 minutes per side for medium rare. Transfer to a cutting board. Add the scallions to the pan and cook until charred, about 2 minutes per side.
- Slice the steak against the grain, discarding the tough membrane that runs through the center. Add the steak and tomatoes to the bowl with the salad and toss to coat. Divide among plates.
Nutrition Facts : Calories 406 calorie, Fat 22.5 grams, SaturatedFat 6.5 grams, Cholesterol 96 milligrams, Sodium 488 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 30 grams, Sugar 14 grams
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- Cook the barley according to package directions (it will take about 45 minutes so be sure to do this first.)
- Whisk together the Worcestershire sauce and 1 tbsp of olive oil. Coat the steaks in the mixture and grill on high for about 7 minutes per side. Once cooked, let set for 5-10 minutes and then slice against the grain.
- Once the barley is cooked, stir in the carrots, celery, spinach, mushrooms and scallions. Cover and set aside.
- In a medium sized bowl, whisk the lemon zest, lemon juice, mustard and remaining 2tbsp of olive oil. Add the barley mixture and mix well. Season with salt and pepper, to taste.
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