Umami-Marinated Flank Steak with Pearled Barley and Corn Salad - Rachael Ray's non profit organizati

Ingredients

• For the marinade:
• 4 cloves garlic, chopped
• 1 teaspoon anchovy paste or 3 minced fillet of anchovy
• 2 tablespoons sundried tomato paste
• 3 tablespoons Mirin or sake
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce or liquid amino
• 1/4 cup olive oil
• Coarse black pepper
• 1 2-pound flank steak
• 1 bunch green onions
• For the salad:
• 1 cup pearled barley*
• Salt
• 1 tablespoon canola oil or vegetable oil
• 2 ears corn on the cob, scraped from cob
• 1 fresh chili pepper, Fresno or jalapeño, finely chopped
• 1 small or 1/2 medium red onion, finely chopped
• 2 ribs celery with leafy tops, chopped
• 3-4 cloves garlic, chopped
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup flat leaf parsley, chopped
• A handful of basil leaves, stacked, rolled and thinly sliced
• 1/4 cup pine nuts, lightly toasted
• Zest and juice of 1 lemon
• About 1/4 cup extra virgin olive oil (EVOO)
• Pepper