| Level: | Easy |
| Total: | 40 min |
| Prep: | 26 min |
| Cook: | 14 min |
| Yield: | 4 servings |
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
Instructions
- 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 |
| Total Fat | 17 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 58 milligrams |
| Sodium | 358 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 6 grams |
| Protein | 36 grams |
Reviews
We enjoyed this.( subbed zuchini for mushrooms) – Very easy to make and great for a busy weeknight. Will make again.