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Steak -- Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano.
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Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time.
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3
The longer -- the better.
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4
Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling.
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Now you can grill this inside on a grill pan or outside which is what I prefer.
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It can even be done in a cast iron or other saute pan if that is all you have.
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Dressing -- As the steak comes to room temp, make the dressing.
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In a small bowl mix all the ingredients and refrigerate.
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Barley -- Simply prepare according to package directions.
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Set to the side and let it cool.
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Grilling -- However you decide to cook your steak, grill or cook until medium rare (which is what I like) but cook it to your liking.
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Let the steak rest 5-10 minutes before slicing.
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Slice 4-5 pieces per person.
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As you prepare the steak, get your salad ready.
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Salad -- In a large bowl add the arugula, cooled barley (it doesn't have to be cold, just room temp or even slightly warm is fine) and shallots.
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Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
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Plating -- Put a nice serving of the lightly dressed salad with barley and shallots on each plate topped with the steak slices and then dress with the horseradish mustard vinaigrette.
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18
ENJOY!
