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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beef, Barley, and Corn Salad Recipe

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This recipe for Beef, Barley, and Corn Salad is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Beef:

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

Directions:
Directions:
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:
Number Of Servings:
4

 

 

 

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