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Grilled Flank Steak With Mediterranean Barley Salad

Grilled Flank Steak With Mediterranean Barley Salad

Nutrition Facts
  • cal. (kcal) 508
Grilled Flank Steak With Mediterranean Barley Salad
  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 12 mins
  • Carb Grams Per Serving: 48

Ingredients

  • 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

Directions

  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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 508 cal., 23 g total fat (5 g sat. fat), 850 mg sodium, 48 g carb. (8 g fiber), 28 g pro.

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