Grilled beef steak with pearl barley salad - Detailed recipes with photos.

This is a main course made from grilled beef. Served with a warm salad of pearl barley, mushrooms and spinach. Nutrition value of one serving: (4 total) Calories 436, total fats one 7 g., saturated fats g., proteins 36 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Photo of the dish: Antonis Achilleos Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 portioned boneless beef carcass meat (550 – 700 gr.)
Coarse salt and freshly ground pepper
1 tbsp. l worcestershire sauce
3 tbsp. l olive oil
1 tbsp. instant pearl barley
2 small carrots, cut into slices
2 celery stalks, cut along in half and chopped sliced
2 tbsp. young spinach
90 gr. mushrooms, cut into thin slices (approximately 1 tbsp.)
4 feathers of green onions, cut into rings
1 tsp finely grated lemon zest, as well as juice 1 lemon
2 tsp whole grain or Dijon mustard

Recipes with similar ingredients: beef, Worcestershire sauce, pearl barley, carrots, celery, spinach, mushrooms, onions green, lemon zest, mustard, whole grain, Dijon mustard

Recipe preparation:

Preheat grill to high temperature. Pierce the steak with a fork in several places, grate with salt and pepper. Mix in large Worcestershire sauce and 1 tbsp. l olive oil; put the meat and roll in the mixture. Grill steak until a thermometer inserted from the side to the center will not show temperature 52 ° C., approximately 7 min. from each side. Transfer meat to a cutting board and leave for 5 – 10 minutes.
Meanwhile, prepare pearl barley, as indicated in instructions on the packaging. Stir in carrots, celery, spinach, mushrooms and green onions; cover and let stand.
Mix lemon zest, juice, mustard and 2 tbsp in a separate bowl. l the remaining olive oil. Add pearl barley with vegetables and mix. Season the salad with salt and pepper.
Cut the steak into thin slices across the fibers, sprinkle salt and pepper. Arrange the meat in plates and garnish with pearl barley salad.