Sliced Steak, Barley, Mushroom & Kale

A cup of pearl barley was cooked on a pot of salted water with bay leaf and onion for half an hour. Then water was drained off.

 

The steak was rubbed with chopped rosemary, chopped garlic, artisan salt and freshly cracked peppercorns and then grilled on high heat for about 10 – 15 minutes on each side.  After letting it rest on a plate for ten minutes, it was sliced and drizzled with lemon and chopped parsley.

 

For the salad, a box of cremini mushroom was sautéed in sliced garlic, chopped shallot and deglazed with a quarter of a cup marsala wine.  Next, the beef broth was poured in, then the cooked barley and the baby kale.  Seasoned with salt & pepper and then cooked until kale is wilted.