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Grilled Flank Steak With Mediterranean Barley Salad

Rated : 
 by 15 people
Makes: 4 servings Prep 25 mins Cook 12 mins View Nutrition Facts


  • 3/4 pound  flank steak, trimmed
  • 2 teaspoons  Italian seasoning blend
  • 1/2 teaspoon  salt
  • 1/4 teaspoon  black pepper
  • 1 15 ounce can no-salt-added chickpeas, drained and rinsed
  • 2 cups  cooked barley
  • 1 cucumber, seeded and diced
  • 1/2 cup  chopped roasted tomatoes
  • 1/2 cup  lemon dressing
  • 1/4 cup  chopped fresh basil
  • 1/4 cup  pitted Kalamata olives, chopped
  • 1/4 cup  crumbled feta


1. Heat a grill to medium high or a grill pan over medium-high heat. Pat steak dry with a paper towel and sprinkle both sides with Italian seasoning, 1/4 teaspoon salt, and pepper. Grill steak 4 to 6 minutes a side or until it reaches desired degree of doneness. Transfer to a cutting board and let rest 5 minutes, then cut across the grain into thin strips.

2. Meanwhile, in a medium serving bowl, combine chickpeas, barley, cucumber, tomatoes, dressing, basil, olives, feta and remaining salt.

Grilled Flank Steak With Mediterranean Barley Salad
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What do you think? Rate this recipe!

jmthrasher wrote:

Very good. I didn't have barley so did without. Salad was amazing

1/8/2013 04:28:12 PM Report Abuse
macklady wrote:

This is very tasty, I didnt have any barley so I used Quinoa.

10/15/2012 05:44:14 AM Report Abuse

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