Hearty Beef and Barley Bowl
6
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 20 min • Portions: 4 • Difficulté: Facile
Though we roasted the veggies and cooked the steak fresh, you can assemble your grain bowls with a variety of leftovers. Try any combination of cooked veggies and protein you have on hand.
Ingrédients
Shallots
1 small, minced
Sherry vinegar
3 tbsp(s)
Olive oil
2 tbsp(s)
Water
2 tbsp(s)
Dijon mustard
2 tsp(s), coarse variety
Honey
½ tsp(s)
Table salt
¾ tsp(s), divided
Black pepper
⅜ pinch(es), divided
Olive oil cooking spray
4 spray(s)
Uncooked lean flank steak
8 oz, trimmed
Cooked pearl barley
2 cup(s)
Arugula
4 cup(s), baby variety
Reduced-fat goat cheese
¼ cup(s)
Butternut squash
4 cup(s)
Instructions
1
Preheat oven to 425°F.
2
In a small, airtight container, combine shallot, vinegar, oil, water, mustard, honey, 1/4 tsp salt and 1/8 tsp pepper; shake well.
3
Coat a rimmed baking sheet with cooking spray; add squash in an even layer. Coat squash with cooking spray and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; roast until soft and lightly browned, 15-20 minutes.
4
While squash roasts, coat a grill pan with cooking spray; heat over medium-high heat. Sprinkle steak with remaining salt and pepper (and season with dried oregano and granulated garlic, if desired); cook, turning once, to desired degree of doneness (about 6 minutes per side for rare). Remove from heat; let rest for 5 minutes before slicing thinly.
5
Place 1/2 c barley in each of four bowls. Top each with 1 c arugula, 1/4 of squash and 2 oz steak; drizzle each with 2 Tbsp dressing. Sprinkle each with 1 Tbsp goat cheese; serve.
6
Serving size: 1 assembled bowl
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