Prepare the barley according to packet instructions.

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.

Add the garlic, bell pepper and onion to the same skillet and sauté for 4 to 5 minutes.

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.

TIP: Stir through chopped parsley if you have some available.