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 | |
| Salt | |
| 3 cloves garlic, minced, divided | Wash, peel and mine |
| 4 cup reduced-sodium beef broth | |
| 2 cup pearlized barley | |
| 4 cups thinly sliced kale | Wash, trim, and slice thin. Remove tough stems |
| 1/2 cup dried sweetened cranberries or cherries | |
| 3 tablespoons sliced almonds | |
| 3 teaspoons fresh lemon juice |
Always check each ingredient to be sure it is gluten free.
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks. | |
| 2 | Combine beef broth, barley, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. | |
| 3 | Bring to a boil; reduce heat to low. | |
| 4 | Cover and simmer 35 to 45 minutes or until most broth has been absorbed and barley is tender. | May need to add more water. |
| 5 | Remove from heat. | |
| 6 | Stir in kale and cranberries. | |
| 7 | Cover; let stand 5 minutes. | |
| 8 | Stir in almonds and lemon juice. | |
| 9 | Season with salt, as desired. | |
| 10 | Meanwhile, 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, |
| 11 | Season steaks with salt. Slice thinly across the grain | |
| 12 | Serve with barley mixture. |
Posted in Beef Dinner Recipes
