Grilled beef steak with pearl barley salad
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 436, total fat 17 G., saturated fats G., proteins 36 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 436, total fat 17 G., saturated fats G., proteins 36 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.
This main course is made with grilled beef and served with a warm salad of pearl barley, mushrooms, and spinach.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 portion of boneless beef sirloin (550 - 700 g)
- Coarse salt and freshly ground pepper
- 1 tbsp Worcestershire sauce
- 3 tbsp. l. olive oil
- 1 cup quick-cooking pearl barley
- 2 small carrots, sliced
- 2 stalks celery, halved lengthwise and sliced
- 2 cups baby spinach
- 90 g of champignons, cut into thin slices (approximately 1 cup)
- 4 green onions, cut into rings
- 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
- 2 tsp whole grain or Dijon mustard
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Recipes with similar ingredients: beef, Worcestershire sauce, pearl barley, carrot, celery, spinach, champignon mushrooms, green onions, lemon zest, whole grain mustard, Dijon mustard
Cooking the dish according to the recipe:
- Preheat grill to high. Pierce steak several times with a fork and season with salt and pepper. In a large bowl, combine Worcestershire sauce and 1 tablespoon olive oil; add steak and coat in the mixture. Grill until an instant-read thermometer inserted into the center registers 125°F (52°C), about 7 minutes per side. Transfer steak to a cutting board and let rest for 5 to 10 minutes.
- Meanwhile, prepare the pearl barley according to package directions. Stir in the carrots, celery, spinach, mushrooms, and green onions; cover and let stand.
- In a separate bowl, combine the lemon zest, juice, mustard, and 2 tablespoons of the remaining olive oil. Add the pearl barley and vegetables and toss to combine. Season the salad with salt and pepper.
- Slice the steak thinly across the grain and season with salt and pepper. Arrange the meat on plates and garnish with pearl barley salad.
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