Grilled Skirt Steak, Barley Salad and Creamy Mustard Vinaigrette

• 1 lb skirt steak
• 1 teaspoon kosher salt
• 12 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 tablespoon olive oil, to saute
• 4 teaspoons Dijon mustard
• 2 tablespoons cider vinegar
• 8 tablespoons heavy cream
• 1 14 inches of fresh grated horseradish (yes, fresh grated is a must for this dish, jar horseradish will work but doesn't have the same flavo)
• 3 tablespoons fresh oregano
• salt
• pepper
• 6 cups arugula (Watercress is another option which works well)
• 2 cups pearl barley, cooked (I use the quick cooking or instant which only takes a few minutes, also cook in beef stock to carry )
• 2 large shallots, thin sliced
• 1 tablespoon olive oil
• salt
• pepper

1. Steak -- Just rub the steak with the olive oil on both sides and then season well with the salt, pepper and oregano.
2. Place in a large baggie and let it marinade anywhere from a couple of hours or all day if you have the time.
3. The longer -- the better.
4. Remove the steak from the refrigerator and let it come to room temperature for 20-30 minutes before grilling.
5. Now you can grill this inside on a grill pan or outside which is what I prefer.
6. It can even be done in a cast iron or other saute pan if that is all you have.
7. Dressing -- As the steak comes to room temp, make the dressing.
8. In a small bowl mix all the ingredients and refrigerate.
9. Barley -- Simply prepare according to package directions.
10. Set to the side and let it cool.
11. Grilling -- However you decide to cook your steak, grill or cook until medium rare (which is what I like) but cook it to your liking.
12. Let the steak rest 5-10 minutes before slicing.
13. Slice 4-5 pieces per person.
14. As you prepare the steak, get your salad ready.
15. Salad -- In a large bowl add the arugula, cooled barley (it doesn't have to be cold, just room temp or even slightly warm is fine) and shallots.
16. Right before you plate the salad, toss lightly with the olive oil, salt and pepper.
17. Plating -- Put a nice serving of the lightly dressed salad with barley and shallots on each plate topped with the steak slices and then dress with the horseradish mustard vinaigrette.
18. ENJOY!

skirt steak, kosher salt, ground black pepper, oregano, olive oil, olive oil, mustard, cider vinegar, heavy cream, horseradish, fresh oregano, salt, pepper, arugula, pearl barley, shallots, olive oil, salt, pepper

Taken from www.food.com/recipe/grilled-skirt-steak-barley-salad-and-creamy-mustard-vinaigrette-392330 (may not work)