Grilled beef steak with pearl barley salad

Ingredients:

• 1 portion of boneless beef sirloin (550 - 700 g)
• Coarse salt and freshly ground pepper
• 1 tbsp Worcestershire sauce
• 3 tbsp. l. olive oil
• 1 cup quick-cooking pearl barley
• 2 small carrots, sliced
• 2 stalks celery, halved lengthwise and sliced
• 2 cups baby spinach
• 90 g of champignons, cut into thin slices (approximately 1 cup)
• 4 green onions, cut into rings
• 1 teaspoon finely grated lemon zest, plus the juice of 1 lemon
• 2 tsp whole grain or Dijon mustard

Preparation:

1. Preheat grill to high. Pierce steak several times with a fork and season with salt and pepper. In a large bowl, combine Worcestershire sauce and 1 tablespoon olive oil; add steak and coat in the mixture. Grill until an instant-read thermometer inserted into the center registers 125°F (52°C), about 7 minutes per side. Transfer steak to a cutting board and let rest for 5 to 10 minutes.
2. Meanwhile, prepare the pearl barley according to package directions. Stir in the carrots, celery, spinach, mushrooms, and green onions; cover and let stand.
3. In a separate bowl, combine the lemon zest, juice, mustard, and 2 tablespoons of the remaining olive oil. Add the pearl barley and vegetables and toss to combine. Season the salad with salt and pepper.
4. Slice the steak thinly across the grain and season with salt and pepper. Arrange the meat on plates and garnish with pearl barley salad.