Beef, Barley and Corn Salad

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This salad is crunchy, chewy, sweet and savoury. Fresh corn kernels make all the difference in this hearty beef salad.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 505
pro 31 g
total fat 24 g
sat. fat 5 g
carb 44 g
fibre 6 g
chol 56 mg
sodium 509 mg
% RDI: -
calcium 4%
iron 34%
vit A 20%
vit C 27%
folate 33%
    2 tbsp (25 mL) vegetable_oil  
    1 tsp (5 mL) chili_powder 
    1/2 tsp (2 mL) each salt and pepper  
    2 cloves garlic, minced   
    1 lb (500 g) beef strip loin grilling steak, 1 inch (2.5 cm) thick
    Salad:
    2 cups (500 mL) cooked barley (1/2cup/125 mL dry)  
    1-1/2 cups (375 mL) cooked corn kernels (about 5 cobs)  
    1-1/2 cups (375 mL) chopped tomatoes   
    1/3 cup (75 mL) each chopped fresh coriander and red onion  
    3 tbsp (45 mL) each extra-virgin olive oil and lime juice   
    3/4 tsp (4 mL) ground cumin   
    1/4 tsp (1 mL) salt  
    4 cups (1 L) shredded red leaf lettuce  

Preparation:

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 salad. Arrange steak over top.


Source

Canadian Living Magazine: August 2008


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