Steak Roasted Pepper Pearl Barley Salad Recipes

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GRILLED STEAK WITH BARLEY SALAD



Grilled Steak With Barley Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 1 1/4-to-1 1/2-pound boneless sirloin steak
Kosher salt and freshly ground pepper
1 tablespoon Worcestershire sauce
3 tablespoons extra-virgin olive oil
1 cup quick-cooking barley
2 small carrots, sliced
2 stalks celery, halved lengthwise and sliced
2 cups baby spinach
3 ounces button mushrooms, stems removed, caps thinly sliced (about 1 cup)
4 scallions, thinly sliced
1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
2 teaspoons whole-grain or dijon mustard

Steps:

  • Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper. Mix the Worcestershire sauce and 1 tablespoon olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and a thermometer inserted sideways into the center registers 125 degrees F, about 7 minutes per side. Transfer to a cutting board and let rest 5 to 10 minutes.
  • Meanwhile, cook the barley as the label directs, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.
  • Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.
  • Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.
  • Per serving: Calories 436; Fat 17 g (Saturated 4 g); Cholesterol 58 mg; Sodium 358 mg; Carbohydrate 37 g; Fiber 6 g; Protein 36 g

Nutrition Facts : Calories 436 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 58 milligrams, Sodium 358 milligrams, Carbohydrate 37 grams, Fiber 6 grams, Protein 36 grams

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