Hearty Beef and Barley Bowl

• https://www.weightwatchers.com/us/recipe/hearty-beef-and-barley-bowl/58b70a36a4e827b417db6381

Ingredients

• 1 small uncooked shallot(s), minced
• 3 Tbsp sherry vinegar
• 2 Tbsp extra virgin olive oil
• 2 Tbsp water
• 2 tsp Dijon mustard, coarse variety
• 1/2 tsp honey
• 3/4 tsp table salt, divided
• 3/8 tsp black pepper, divided
• 4 spray(s) cooking spray
• 4 cup(s) uncooked butternut squash, peeled, diced
• 8 oz uncooked lean flank steak, trimmed
• 2 cup(s) cooked pearl barley
• 4 cup(s) arugula, baby variety
• 1/4 cup(s) reduced-fat goat cheese

Directions

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.