2 (6-inch) whole wheat pitas lightly toasted, cut into 6 wedges each
2 medium green bell peppers cut into 1-inch pieces
2 teaspoons sodium-free herb seasoning
4 cups Romaine lettuce
4 large Roma tomatoes cut into wedges
8 ounces baby carrots peeled
olive oil spray
Steps (6)
Step 1
Prepare barley according to package directions. Rinse, drain, and allow to cool.
Step 2
Preheat oven to 400°F.
Step 3
In a medium bowl, add the olive oil, herb seasoning, and dill, and whisk until emulsified. Add the tomatoes, carrots, and peppers and mix until well coated. Place the vegetables on a flat, nonstick oven pan and roast for 30 minutes or until tender.
Step 4
Preheat the grill.
Step 5
Season the steak with black pepper, onion powder, and garlic powder. Grill the steak over medium, ash-covered coals. Grill uncovered, for 5-7 minutes on each side for medium-rare, turning once. Remove the meat from the grill, allow to rest, covered, for 5 minutes before slicing.
Step 6
Divide the lettuce leaves between 4 dinner plates. Top the lettuce with even amounts of the barley, vegetables, and steak. Top each serving with 2 tablespoons of the dressing and the toasted pita bread.
For safe meat preparation, reference the USDA website.
Rated 5 out of
5 by
Al San Diego from
Roasted veggies and steak as a salad delishGreat dish love it always love dishes with vegetables might skip adding riice
Date published: 2021-04-01
Rated 5 out of
5 by
DonDon4 from
HV - Sirloin Steak and Roasted Vegetable SaladLooks tasty and easy way to use left overs. I recommend.