We’ve dressed the seared steak in an herb oil and kept the cooking load light by cooking grains and vegetables together in one side dish. If you’ve never tried cooked radishes, you’re in for a treat. They transform as they cook, losing a bit of their bite and gaining a touch of sweetness. Swiss chard adds those leafy greens you’ve been craving.
What you'll need: 10-12 oz skirt steak 1 cup low sodium chicken broth 1/2 cup barley 6 radishes 3-4 large leaves swiss chard 1 lemon 1 garlic clove 5 fresh mint sprigs olive oil coarse salt freshly ground black pepper
Equipment: Strainer Medium pot Zester skillet
- Place barley in a strainer, rinse under cold water and drain. Wash, then zest and juice lemon. Cut ends off radishes then halve or quarter if large. Remove stems from swiss chard (reserve for another use) then roughly chop leaves.
Cook barley 2. Heat 1 tablespoon oil in a medium pot over medium heat. Add barley and stir to coat until lightly toasted, about 2 minutes. Add broth and bring to a boil. Reduce heat. Simmer, until broth is mostly absorbed, about 5 minutes.
Stir in radishes and chard 3. Add radishes and 1 1/2 cups water. Bring back to a simmer and cook, stirring occasionally until barley is tender, about 15 minutes. Add swiss chard and cook, stirring until wilted, about 2 minutes. Stir in 1/2 the lemon zest and 1/2 the juice and season with salt and pepper.
Stir in mint 4. Remove mint leaves from stems, then roughly chop (⅔ cup). Remove barley from heat and stir in 1/2 the mint. Cover and keep warm.
Cook steak 5. Meanwhile heat 1 tablespoon oil in a skillet over high until hot but not smoking. Season steak on both sides generously with salt and pepper. Add steak to pan and cook for 2 minutes without moving then flip and cook for 2 minutes more for medium rare. Let sit.
Make herb oil 6. Peel and finely chop garlic clove. Mix together garlic, remaining lemon zest, juice, mint and 2 tablespoons olive oil. Season with salt and pepper. Slice steak crosswise, spoon garlic herb oil over the top and serve with barley. Enjoy!