Ingredients (14)
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cracked black pepper ½ teaspoon
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garlic powder ¼ teaspoon
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onion powder ½ teaspoon
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uncooked barley 1 cup
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beef top sirloin steak cut 1-inch thick 1 pound
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fresh dill 1 teaspoon
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whole wheat pitas lightly toasted, cut into 6 wedges each 2 (6-inch)
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medium green bell peppers cut into 1-inch pieces 2
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sodium-free herb seasoning 2 teaspoons
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Romaine lettuce 4 cups
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large Roma tomatoes cut into wedges 4
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baby carrots peeled 8 ounces
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olive oil spray
Steps (6)
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1Prepare barley according to package directions. Rinse, drain, and allow to cool.
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2Preheat oven to 400°F.
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3In 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.
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4Preheat the grill.
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5Season 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.
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6Divide 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.
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