Steak with Barley and Kale Salad

Portion Size: 3 oz. meat and 1 cup Kale salad

Ingredients: Yields: 8 servings

Ingredients Notes: 
8 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)Trim all visible fat
1/4 plus 1/8 teaspoon cracked black pepper, divided
3 cloves garlic, minced, divided Wash, peel and mine
4 cup reduced-sodium beef broth
2 cup pearlized barley
4 cups thinly sliced kaleWash, trim, and slice thin. Remove tough stems
1/2 cup dried sweetened cranberries or cherries 
3 tablespoons sliced almonds
3 teaspoons fresh lemon juice
For gluten free (GF): Use GF beef broth. Substitute brown rice for barley.
Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. 
2Combine beef broth, barley, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. 
3Bring to a boil; reduce heat to low.
4Cover and simmer 35 to 45 minutes or until most broth has been absorbed and barley is tender. May need to add more water. 
5Remove from heat. 
6Stir in kale and cranberries. 
7Cover; let stand 5 minutes. 
8Stir in almonds and lemon juice. 
9Season with salt, as desired. 
10Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat, turning once. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness,
11Season steaks with salt. Slice thinly across the grain
12Serve with barley mixture.

Jacqueline Larson M.S., R.D.N. and Associates