Grilled Skirt Steak, Barley Salad and Creamy Mustar

Name: Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb skirt steak; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 1 teaspoon dried oregano; 1 teaspoon olive oil; 1 tablespoon olive oil, to saute; 4 teaspoons Dijon mustard; 2 tablespoons cider vinegar; 8 tablespoons heavy cream; 1 14 inches of fresh grated horseradish (yes, fresh grated is a must for this dish, jar horseradish will work but doesn't have the same flavo); 3 tablespoons fresh oregano; salt; pepper; 6 cups arugula (Watercress is another option which works well); 2 cups pearl barley, cooked (I use the quick cooking or instant which only takes a few minutes, also cook in beef stock to carry ); 2 large shallots, thin sliced; 1 tablespoon olive oil; salt; pepper

Servings: persons

1 lb skirt steak
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon olive oil
1 tablespoon olive oil, to saute
4 teaspoons Dijon mustard
2 tablespoons cider vinegar
8 tablespoons heavy cream
1 14 inches of fresh grated horseradish (yes, fresh grated is a must for this dish, jar horseradish will work but doesn't have the same flavo)
3 tablespoons fresh oregano
salt
pepper
6 cups arugula (Watercress is another option which works well)
2 cups pearl barley, cooked (I use the quick cooking or instant which only takes a few minutes, also cook in beef stock to carry )
2 large shallots, thin sliced
1 tablespoon olive oil
salt
pepper

1
Steak -- Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano.
2
Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time.
3
The longer -- the better.
4
Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling.
5
Now you can grill this inside on a grill pan or outside which is what I prefer.
6
It can even be done in a cast iron or other saute pan if that is all you have.
7
Dressing -- As the steak comes to room temp, make the dressing.
8
In a small bowl mix all the ingredients and refrigerate.
9
Barley -- Simply prepare according to package directions.
10
Set to the side and let it cool.
11
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.
12
Let the steak rest 5-10 minutes before slicing.
13
Slice 4-5 pieces per person.
14
As you prepare the steak, get your salad ready.
15
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.
16
Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
17
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.
18
ENJOY!

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 lb skirt steak, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon dried oregano, and more.

Yes, Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions