Comida Kraft
Recipe Box

Chilled Beef & Barley Salad

Prep Time
Total Time

8 servings

A delicious marinated sirloin steak is grilled, chilled and sliced and then served with an equally delicious barley salad with peppers and green onions.

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What You Need

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Make It

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  • Whisk first 7 ingredients until blended. Pour 1/2 cup over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 1 hour to marinate, turning after 30 min.
  • Meanwhile, combine remaining vinegar mixture with all remaining ingredients. Refrigerate until ready to serve.
  • Heat gill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or to until medium doneness (160ºF).
  • Cut steak across the grain into thin slices. Spoon barley mixture onto large plate; top with meat.

Special Extra

Arrange 2 slices each oranges and halved tomatoes around barley salad.


Both the marinated steak and barley salad can be refrigerated up to 24 hours before using as directed.

How to Slice Cooked Steak for Most Tenderness

Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.


  • 8 servings

Healthy Living

  • Low sodium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1-1/2 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 2 Meat (L)
  • 2 Fat

Nutrition Bonus

Enjoy 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each serving of this nutrition-packed low-sodium salad. And as a bonus, the peppers are rich in vitamin C, and the meat provides a good source of iron.

Nutritional Information

Serving Size 8 servings
Calories 340
Total fat 17g
Saturated fat 3.5g
Cholesterol 60mg
Sodium 270mg
Carbohydrate 22g
Dietary fiber 4g
Protein 23g
% Daily Value
Vitamin A 20 %DV
Vitamin C 110 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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