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Chilled Beef & Barley Salad
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Chilled Beef & Barley Salad

2 Hr(s) 30 Min(s)
30 Min(s) Prep
2 Hr(s) Cook
Healthy Living
A delicious marinated sirloin steak is grilled, chilled and sliced and then served with an equally delicious barley salad with peppers and green onions.
What You Need
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8 servings
Original recipe yields 8 servings
1/3 cup HEINZ Red Wine Vinegar
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped fresh parsley
4 tsp. chopped fresh rosemary
4 tsp. orange zest
1/4 cup vegetable oil
1/4 cup olive oil
1 boneless beef sirloin steak (2 lb.), 1 inch thick
3 cups cooked barley
1 each green, red and yellow pepper, chopped
8 green onion s, sliced
1/2 cup sliced black olives
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Let's Make It
1
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.
2
Meanwhile, combine remaining vinegar mixture with all remaining ingredients. Refrigerate until ready to serve.
3
Heat gill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 min. on each side or to until medium doneness (160ºF).
4
Cut steak across the grain into thin slices. Spoon barley mixture onto large plate; top with meat.
Kitchen Tips
Tip 1
Special Extra
Arrange 2 slices each oranges and halved tomatoes around barley salad.
Tip 2
Note
Both the marinated steak and barley salad can be refrigerated up to 24 hours before using as directed.
Tip 3
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.
Nutrition
Calories
340
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 270mg
12%
Total Carbohydrates 22g
8%
Dietary Fibers 4g
14%
Sugars 0g
Protein 23g
46%
Vitamin A
20%
Vitamin C
110%
Calcium
4%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings
* 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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