"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Beef, Barley, and Corn Salad Recipe

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This recipe for Beef, Barley, and Corn Salad, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Eldon and Verda Heinrichs
Added: Monday, June 8, 2009



2 Tbsp vegetable oil
1 tsp chili powder
1/2 tsp each salt and pepper
2 cloves garlic, minced
1 lb beef strip loin grilling steak, 1" thick

Barley and Corn Salad:

2 cups cooked barley
1 1/2 cups cooked corn kernels
3 Tbsp each extra-virgin olive oil and lime juice
1/3 cup each chopped fresh coriander and red onion
1 1/2 cups chopped tomatoes
3/4 tsp ground cumin
1/4 tsp salt
4 cups shredded red leaf lettuce

Beef: In small bowl, stir together oil, chili powder, salt, pepper and garlic. Brush over steak and let stand for 15 minutes. Place steak on greased grill over medium-high heat. Close lid and grill, turning once, until medium-rare, about 8 minutes. Transfer to cutting board and tent with foil. Let stand for 5 minutes before thinly slicing across the grain. Salad: Meanwhile, in large bowl, combine barley, corn, tomatoes, coriander, onion, oil, lime juice, cumin and salt. Toss to combine. Divide lettuce among plates. Top with bean and corn salad. Arrange steak over top. Serves 4.

Number Of Servings:
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