- 1 cup pearled barley
- 1 large bay leaf
- 1 small onion, halved
- 1 1/2 pounds flank steak, at room temperature
- 3 tablespoons coarsely chopped fresh rosemary
- 2 large cloves garlic, chopped
- Sea salt and pepper
- EVOO, for brushing
- 1/2 cup chopped flat-leaf parsley
- 1 lemon, juiced
- 3 tablespoons EVOO
- 1 pound mushrooms, such as cremini, coarsely chopped
- 1 rib celery with leafy top, chopped
- 2 shallots, chopped
- A small handful dried porcini or mixed dried mushrooms, broken into small pieces
- 1/4 cup marsala or dry sherry
- 1 1/2 cups veal or beef stock
- 3 - 4 cups chopped escarole or baby kale
- Freshly grated or ground nutmeg
- Shaved pecorino-romano cheese, for garnish
In a medium pot, cover the barley with water and bring to a boil with the bay leaf and onion; salt to taste. Cook until tender, 20 to 22 minutes, then drain, discarding the bay leaf and onion.
Meanwhile, heat a grill pan, griddle or cast-iron skillet over medium-high. Dress the beef with the rosemary, garlic, sea salt and pepper. Brush with EVOO and grill for 12 minutes. Let rest for a few minutes, then thinly slice. Toss with the chopped parsley and lemon juice.
In a large skillet, heat 3 tbsp. EVOO, 3 turns of the pan, over medium-high. Add the fresh mushrooms and cook until browned, 10 minutes. Add the celery and shallots and cook, 2 to 3 minutes. Add the dried mushrooms and deglaze with the marsala. Add the stock and simmer to soften the dried mushrooms, 8 to 10 minutes. Add the greens and a grate of nutmeg and cook to wilt. Add the barley and adjust the seasoning. Top the warm salad with the sliced steak and garnish with the pecorino-romano.