Photo of Hearty beef and barley bowl by WW

Hearty beef and barley bowl

7
7
5
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Make your weekly lunch or dinner meal prep easy with this satisfying one-bowl meal that has layers of flavors and textures. Flank steak is a more budget-friendly cut that’s ideal for weeknights since it cooks quickly. You’ll see instructions to slice against the grain once it’s cooked. The reason: This cut has long muscle fibers that run the length of it that can make this steak tough and chewy. To mitigate that, cut it thinly across those muscle fibers. 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. The fresh, peppery arugula and creamy goat cheese are tasty finishing touches.

Ingredients

Uncooked shallot(s)

1 small, minced

Sherry vinegar

3 Tbsp

Extra virgin olive oil

2 Tbsp

Water

2 Tbsp

Dijon mustard

2 tsp, coarse variety

Honey

½ tsp

Table salt

¾ tsp, divided

Black pepper

tsp, divided

Cooking spray

4 spray(s)

Uncooked butternut squash

4 cup(s), peeled, diced

Uncooked lean flank steak

8 oz, trimmed

Cooked pearl barley

2 cup(s)

Arugula

4 cup(s), baby variety

Reduced-fat goat cheese

¼ cup(s)

Instructions

  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