Photo of Hearty Beef and Barley Bowl by WW

Hearty Beef and Barley Bowl

Total Time
40 min
20 min
20 min
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.



1 small, minced

Sherry vinegar

3 tbsp(s)

Olive oil

2 tbsp(s)


2 tbsp(s)

Dijon mustard

2 tsp(s), coarse variety


½ tsp(s)

Table salt

¾ tsp(s), divided

Black pepper

pinch(es), divided

Olive oil cooking spray

4 spray(s)

Uncooked lean flank steak

8 oz, trimmed

Cooked pearl barley

2 cup(s)


4 cup(s), baby variety

Reduced-fat goat cheese

¼ cup(s)

Butternut squash

4 cup(s)


  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 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 c 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 bowl