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Photo of Hearty Beef and Barley Bowl by WW

Hearty Beef and Barley Bowl

8
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Though we roasted the veggies and cooked the steak fresh, you can assemble your grain bowls with a variety of leftovers. Try any combination of cooked veggies and protein you have on hand.

Ingredients

Shallots

1 small, minced

Sherry vinegar

3 tbsp(s)

Olive oil

2 tbsp(s)

Water

2 tbsp(s)

Dijon mustard

2 tsp(s), coarse variety

Honey

½ tsp(s)

Table salt

¾ tsp(s), divided

Black pepper

⅜ pinch(es), divided

Olive oil cooking spray

4 spray(s)

Uncooked lean flank steak

8 oz, trimmed

Cooked pearl barley

2 cup(s)

Arugula

4 cup(s), baby variety

Reduced-fat goat cheese

¼ cup(s)

Butternut squash

4 cup(s)

Instructions

  1. Preheat oven to 425°F.
  2. In a small, airtight container, combine shallot, vinegar, oil, water, mustard, honey, 1/4 tsp salt and 1/8 tsp pepper; shake well.
  3. Coat a rimmed baking sheet with cooking spray; add squash in an even layer. Coat squash with cooking spray and sprinkle with 1/4 tsp salt and 1/8 tsp pepper; roast until soft and lightly browned, 15-20 minutes.
  4. While squash roasts, coat a grill pan with cooking spray; heat over medium-high heat. Sprinkle steak with remaining salt and pepper (and season with dried oregano and granulated garlic, if desired); cook, turning once, to desired degree of doneness (about 6 minutes per side for rare). Remove from heat; let rest for 5 minutes before slicing thinly.
  5. Place 1/2 c barley in each of four bowls. Top each with 1 c arugula, 1/4 of squash and 2 oz steak; drizzle each with 2 Tbsp dressing. Sprinkle each with 1 Tbsp goat cheese; serve.
  6. Serving size: 1 assembled bowl

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