SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Grilled Flank Steak With Mediterranean Barley Salad

Grilled Flank Steak With Mediterranean Barley Salad
Makes: 4  servings Prep 25 mins Cook 12 mins


  • 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.

From FitnessMagazine.com