I spotted this barley salad in my latest Food Network Magazine and thought it would be a great accompaniment to a surf-n-turf dinner. This meal doesn’t take as long as you may think, and is every bit delicious as it looks! A great date night choice!
The following serves 2 with leftover barley salad (compliments of This Girl and Food Network Magazine):
- 2 boneless, skinless Tilapia filets
- 1 or 2 eggs, beaten
- Whole wheat flour
- 1 large steak of your preference
- Italian dressing
- 2 cups low-sodium chicken broth
- 1 cup quick cooking barley
- 12 oz Brussels sprouts, thinly sliced (about 3 cups or 1 frozen packaged)
- Olive oil
- Grated zest and juice of 1 lemon
- Kosher salt
- Chopped parsley
In a large bowl, marinate steak in some Italian dressing (enough to coat both sides well). Keep in the fridge for a few hours. Remove and let the steak warm up a few minutes before putting it on the grill.
Bring the chicken broth and 1/4 cup water to a boil in a medium saucepan. Stir in the barley and 1/4 tsp salt, cover and cook over medium heat until the liquid is absorbed, about 10 minutes.
Meanwhile, heat a large skillet over medium-high heat. Add a little olive oil, Brussels sprouts, lemon zest and 1/4 tsp salt. Cook, stirring occasionally, until crisp-tender about 5 minutes (I let mine go a few extra minutes because I like a little char on my Brussels sprouts). Transfer to a large bowl. Add the cooked barley and lemon juice and toss. Cover to keep warm. To serve, season with salt and pepper if needed, and garnish with chopped parsley.
Cook steak on the grill until done to your likeness. Remove from the grill, cover and let rest for 5 minutes. Slice in half against the grain so there’s a piece per person.
While the steak is grilling, season Tilapia with salt on both sides. Coat in egg and then dredge in wheat flour – shake off excess. Heat a little olive oil in the same skillet you used to cook the Brussels sprouts. Add fish and pan fry for a few minutes until golden brown on both sides. Top with fresh squeeze lemon juice and garnish with parsley.
Serve Tilapia over steak, alongside the warm barley salad.