Categories: Meals

Ingredients

• 1 1/2 lb boneless sirloin steak
• Kosher salt and ground pepper
• 1 tbsp Worcestershire
• 3 tbsp olive oil
• 1 cup quick-cooking barley
• 2 small carrots, sliced
• 2 stalks celery, halved lengthwise and sliced
• 2 cups baby spinach
• 3 oz button mushrooms, stems removed, caps thinly sliced
• 4 scallions, thinly sliced
• 1 tsp grated lemon zest, plus the juice of 1 lemon
• 2 tsp Dijon

Directions

1. 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 tbsp olive oil in a large bowl; add the steak and turn to coat. Grill the steak until marked on both sides and it reaches 125, about 7 minutes per side. Transfer to a cutting board and let rest 5-10 minutes.

2. Meanwhile, cook the barley as directed, then remove from the heat. Stir in the carrots, celery, spinach, mushrooms and scallions; cover and set aside.

3. Whisk the lemon zest and juice, the mustard and remaining 2 tbsp olive oil in a bowl. Add the barley mixture and toss. Season with salt and pepper.

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

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