Grilled Steak With Barley Salad

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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