Beef Flat-Iron Steak, Zucchini & Pearl Barley Salad

Beef Flat-Iron Steak, Zucchini & Pearl Barley Salad
Preparation time: 15m
Cooking time: 40m
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Salad

  • ½ cup pearl barley
  • 2 Tbsp olive oil
  • Zest and juice of 1 small lemon
  • 1 long red chilli, deseeded and finely chopped
  • 1 tsp Dijon mustard
  • 1 tsp liquid honey
  • 2 medium zucchini, ends trimmed
  • 2 handfuls rocket or baby spinach leaves
  • ½ cup basil leaves, torn if large

Method

Step 1

Give the pearl barley a quick rinse under cold water then place in a saucepan of lightly salted boiling water and cook for 30-40 minutes until tender. Drain and run cold water over the pearl barley to stop the cooking process. Drain again and set aside.

Step 2

Toss the steaks in olive oil. Season to taste. Heat a frypan or barbecue and cook the steaks for 3 minutes each side. Transfer to a plate, cover and rest for 5 minutes. Slice thinly.

Step 3

To make the vinaigrette pour olive oil into a large bowl. Add the lemon zest and juice, chilli, Dijon mustard and honey. Mix using a fork and season to taste.

Step 4

For the salad use a vegetable peeler to peel zucchini (into long thin slices), straight into the vinaigrette. Add rocket (or baby spinach) and basil leaves and gently toss together.

Step 5

To serve gently toss pearl barley through zucchini salad and place in a large shallow serving bowl. Top with the sliced beef. Drizzle over the vinaigrette that gathers in the bottom of the bowl. Serve with a side of crusty bread or boiled potatoes.