Warm Pearled Barley & Mushroom Salad with Sliced Flank Steak

Warm Pearled Barley & Mushroom Salad with Sliced Flank Steak
  • 4Servings



  • 1 cup pearled barley
  • 1 large bay leaf
  • 1 small onion, halved
  • Salt


  • 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.