Grilled Steak With Barley Salad

Name: Grilled Steak With Barley Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby spinach; 237 milliliters ounces button mushrooms, stems removed, caps thinly sliced (about; 2 smalls carrots, sliced; 2 stalks celery, halved lengthwise and sliced; 2 teaspoons whole-grain or dijon mustard; 1 finely grated lemon zest, plus the juice of 1 lemon; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 237 milliliters quick-cooking barley; 4 scallions, thinly sliced; 567 grams boneless sirloin steak; 1 Tbsp Worcestershire sauce

Grilled Steak With Barley Salad might be just the main course you are searching for. This recipe makes 4 servings with 495 calories, 38g of protein, and 18g of fat each. This recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of juice of lemon, scallions, sirloin steak, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat a grill to high. Pierce the steak in a few spots with a fork and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Steak

Equipment you will use

Grill

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.

Ingredients you will need

Worcestershire Sauce

Olive Oil

Steak

Equipment you will use

Kitchen Thermometer

Grill

Bowl

Transfer to a cutting board and let rest 5 to 10 minutes.

Equipment you will use

Cutting Board

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.

Ingredients you will need

Mushrooms

Green Onions

Carrot

Spinach

Barley

Celery

Whisk the lemon zest and juice, the mustard and the remaining 2 tablespoons olive oil in a bowl.

Ingredients you will need

Lemon Zest

Olive Oil

Mustard

Juice

Equipment you will use

Whisk

Bowl

Add the barley mixture and toss. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Barley

Thinly slice the steak against the grain and season with salt and pepper. Divide among plates and serve with the barley salad.

Ingredients you will need

Salt And Pepper

Barley

Grains

Steak

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

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

473milliliters

baby spinach 237milliliters

ounces button mushrooms, stems removed, caps thinly sliced (about 2smalls

carrots, sliced 2stalks

celery, halved lengthwise and sliced 2teaspoons

whole-grain or dijon mustard 1

finely grated lemon zest, plus the juice of 1 lemon 4servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil 237milliliters

quick-cooking barley 4

scallions, thinly sliced 567grams

boneless sirloin steak 1Tbsp

Worcestershire sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.