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Servings: 4

Total Time: 1 hour

  • 1 pound flank steak
  • 3 Tbsp olive oil
  • 1/2 tsp steak seasoning
  • 4 cup mixed greens
  • 1 cup barley
  • 8 oz fresh mushrooms, quartered
  • 1/2 cup cherry tomatoes, halved
  • 2 Tbsp low sodium soy sauce
  • 1/4 cup green onions, chopped

Perfect for meal prep or a quick dinner, this steak and barley salad is an excellent source of iron and magnesium. 


  1. Cook barley according to package directions.
  2. Heat 1 tablespoon oil over medium-high heat.
  3. Saute mushrooms for 6 to 7 minutes, or until browned.
  4. Remove from heat and set aside.
  5. In a large bowl, combine barley, greens, tomatoes, mushrooms and onions.
  6. Toss with 1 tablespoon oil and soy sauce.
  7. Preheat broiler to high and line a baking sheet with foil.
  8. Brush steak with 1 tablespoon oil and season with steak seasoning.
  9. Broil for 6 to 8 minutes; turn and cook an additional 6 to 8 minutes, or until internal temperature reaches 145 F.
  10. Remove steak from broiler and let rest for at least 5 minutes.
  11. Divide salad among four bowls and top with sliced steak.


230 calories; 11 g fat; 2.5 g saturated fat; 400 mg sodium; 18 g carbohydrate; 4 g fiber; 16 g protein

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