Warm Pearled Barley and Mushroom Salad with Sliced Flank Steak – Rachael Ray

Ingredients

• 1 cup pearled barley
• 1 large bay leaf
• 1 small onion, halved
• Salt
• 1 1/2 pounds flank steak, at room temperature
• 3 tablespoons fresh rosemary, coarsely chopped
• 2 large cloves garlic, chopped
• Sea salt and pepper
• Extra virgin olive oil (EVOO), for brushing
• 1/2 cup flat leaf parsley, chopped
• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil (EVOO)
• 1 pound mushrooms, such as crimini, coarsely chopped
• 1 rib celery with leafy top, chopped
• 2 shallots, chopped
• A small handful of dried porcini or mixed dried mushrooms, broken into small pieces
• 1/4 cup Marsala wine or dry sherry
• 1 1/2 cups veal stock or beef stock
• 3-4 cups escarole or baby kale, chopped
• Freshly grated or ground nutmeg
• Shaved Pecorino Romano cheese, for garnish