Hearty Beef
and Barley Bowl
PersonalPoints™ per serving


Total Time: 40 min
Prep: 20 min
Cook: 20 min
Serves: 4
Moderate
Make your weekly lunch or dinner meal prep easy with this satisfying one-bowl meal that has layers of flavors and textures. Flank steak is a more budget-friendly cut that’s ideal for weeknights since it cooks quickly. You’ll see instructions to slice against the grain once it’s cooked. The reason: This cut has long muscle fibers that run the length of it that can make this steak tough and chewy. To mitigate that, cut it thinly across those muscle fibers. 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. The fresh, peppery arugula and creamy goat cheese are tasty finishing touches.
Ingredients
  • 1 small uncooked shallot, minced
  • 3 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 2 tsp Dijon mustard, coarse variety
  • ½ tsp honey
  • ¾ tsp table salt, divided
  • ⅜ tsp black pepper, divided
  • 4 sprays cooking spray
  • 4 cups uncooked butternut squash, peeled, diced
  • 8 oz uncooked lean flank steak, trimmed
  • 2 cups cooked pearl barley
  • 4 cups arugula, baby variety
  • ¼ cup reduced-fat goat cheese

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 the 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 cup 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 Hearty Beef and Barley Bowl!
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