Beef and Barley Salad

30 mins Prep Time

45 mins Cook Time

Written By

Vicky Tran

When the words beef and barley appear together in the same sentence, the mind tends to conjure up thoughts of tender beef chunks simmered in a rich broth with tender barley and an ensemble cast of vegetables. In this case, however, this well-known combination has been taken and flipped on its head… it's more leafy green and healthy(ish) head, to be exact. Seared and sliced steak is paired with barley cooked until softened but still to the tooth as well as earthy roasted oyster mushrooms, tangy chevre cheese and ultra-tender and crisp little gem lettuce (a cross between romaine and butter lettuces). If you are unable to find little gem lettuce, just do a combination of torn romaine and Boston bibb lettuces. Just as its soup contemporary does, this salad is hearty enough to be eaten as a complete meal.

Ingredients

Beef and Barley Salad

1/2 cup pot barley
1 pound oyster mushrooms, torn into 2-inch pieces by hand
16 ounces preferred steak cut (striploin, ribeye, tenderloin, flank, skirt, etc.)
4 heads little gem lettuce, leaves separated and washed
3 ounces chevre cheese
Olive oil, as needed
Kosher salt, as needed
Black pepper, as needed

Honey Balsamic Vinaigrette

2 tablespoons honey
2 tablespoons grainy Dijon mustard
1/4 teaspoon kosher salt
1/3 cup balsamic vinegar
2/3 cups avocado oil

Directions

Beef and Barley Salad

6 Steps

Step 1

Bring 8 cups of water to a boil, add in the pot barley and simmer for about 35-40 minutes until tender, stirring occasionally.
Step 2

While the barley is cooking, begin preparing all of the other salad components: toss the oyster mushrooms in a light coating of olive oil as well as kosher salt and black pepper. Place in a single layer on a parchment lined baking sheet and roast in a preheated 425°F oven for 10-12 minutes until golden brown, remove and set aside.
Step 3

Season and cook the steak to preferred doneness and allow to rest for 5-10 minutes before slicing, set aside.
Step 4

Prepare the salad dressing: combine the honey, grainy Dijon mustard, kosher salt and balsamic vinegar and whisk to combine. Continuing to whisk, stream in the avocado oil until fully incorporated into the dressing and it is completely emulsified.
Step 5

Once the barley has finished cooking (it should be soft but not mushy), strain and lightly rinse. Toss with a couple of tablespoons of the salad dressing while the barley is still warm and allow to cool completely before assembling.
Step 6

To assemble, lay out the separated leaves of little gem lettuce, then top with the cooked barley, roasted oyster mushrooms, sliced steak and crumbled chevre cheese. Drizzle with the honey balsamic vinaigrette or serve on the side.

Ingredients

Beef and Barley Salad

1/2 cup pot barley
1 pound oyster mushrooms, torn into 2-inch pieces by hand
16 ounces preferred steak cut (striploin, ribeye, tenderloin, flank, skirt, etc.)
4 heads little gem lettuce, leaves separated and washed
3 ounces chevre cheese
Olive oil, as needed
Kosher salt, as needed
Black pepper, as needed