Grilled Steak With Barley Salad

Total Time:
40 min
Prep:
26 min
Cook:
14 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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
Directions
  • 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.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Mains