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Steak, bell pepper & barley salad

Servings: 1
Calories: 325
Print Recipe

Ingredients  

  • ⅔ oz Barley. uncooked 0.7oz
  • 3 oz Beef tenderloin steak, any grade, very lean
  • 1 tsp Extra virgin olive oil 0.2oz
  • 1 dash Black pepper
  • 1 tsp Garlic, minced 0.1oz
  • 1 cup Red bell pepper, chopped 5.3oz
  • ½ cup White onion, chopped 2.8oz
  • ⅓ medium Lemon 1oz

Steps 

  1. Prepare the barley according to packet instructions.
  2. Meanwhile, drizzle both sides of the steak with the oil and season to taste. Heat a non-stick skillet over medium-high heat until hot. Once hot, cook the steak for 3 to 4 minutes each side for medium, or until cooked to your liking. Remove to a plate, cover with foil and allow to rest for a few minutes. Leave the juices in the skillet.
  3. Add the garlic, bell pepper and onion to the same skillet and sauté for 4 to 5 minutes.
  4. In a serving bowl, combine the barley and sautéed vegetables. Thinly slice the steak across the grain and place on top of the barley salad. Finish with a squeeze of lemon juice.
  5. TIP: Stir through chopped parsley if you have some available.

Notes

Nutrition Facts
Calories 325
Total Fat 10.9 g
– Saturated Fat 2.8 g
Cholesterol 55 mg
Sodium 60 mg
Total Carbohydrate 34.6 g
– Dietary Fiber 8.3 g
– Total Sugars 10.5 g
— Added Sugars 0 g
Protein 23.5 g
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