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Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette Recipe

Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette Recipe

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Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette

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Ingredients:

Serving

1 lb skirt steak
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp dried oregano
1 tsp olive oil
1 tbsp olive oil , to saute
4 tsp dijon mustard
2 tbsp cider vinegar
8 tbsp heavy cream
1 1/4 inches of fresh grated horseradish (yes, fresh grated is a must for this dish, jar horseradish will work but doesn'tsp have the same flavo)
3 tbsp fresh oregano
salt
pepper
6 cups arugula (watercress is another option which works well)
2 cups pearl barley, cooked (i use the quick cooking or instant which only takes a few minutes, also cook in beef stock to carry )
2 large shallots, thin sliced
1 tbsp olive oil
salt
pepper

Directions:

Steak - Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano. Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time. The longer - the better.
Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling. Now you can grill this inside on a grill pan or outside which is what I prefer. It can even be done in a cast iron or other saute pan if that is all you have.
Dressing - As the steak comes to room temp, make the dressing. In a small bowl mix all the ingredients and refrigerate.
Barley - Simply prepare according to package directions. Set to the side and let it cool.
Grilling - However you decide to cook your steak, grill or cook until medium rare (which is what I like) but cook it to your liking. Let the steak rest 5-10 minutes before slicing. Slice 4-5 pieces per person. As you prepare the steak, get your salad ready.
Salad - In a large bowl add the arugula, cooled barley (it doesn't have to be cold, just room temp or even slightly warm is fine) and shallots. Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
Plating - Put a nice serving of the lightly dressed salad with barley and shallots on each plate topped with the steak slices and then dress with the horseradish mustard vinaigrette. ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.91 Kcal (791 kJ)
Calories from fat	103.72 Kcal
		% Daily Value*
Total Fat	11.52g	18%
Cholesterol	38.26mg	13%
Sodium	230.78mg	10%
Potassium	264.12mg	6%
Total Carbs	13.02g	4%
Sugars	2.25g	9%
Dietary Fiber	2.43g	10%
Protein	9.48g	19%
Vitamin C	3.7mg	6%
Iron	1.7mg	10%
Calcium	51.8mg	5%

Amount Per 100 g
Calories	161.25 Kcal (675 kJ)
Calories from fat	88.53 Kcal
		% Daily Value*
Total Fat	9.84g	18%
Cholesterol	32.66mg	13%
Sodium	196.99mg	10%
Potassium	225.44mg	6%
Total Carbs	11.11g	4%
Sugars	1.92g	9%
Dietary Fiber	2.07g	10%
Protein	8.09g	19%
Vitamin C	3.1mg	6%
Iron	1.5mg	10%
Calcium	44.2mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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