Ingredients Jump to Instructions ↓

  1. 1 smallclove garlic , crushed to a paste

  2. 4 tbsp extra virgin olive oil

  3. 2 tsp sumac

  4. pinches freshly ground coriander seeds

  5. freshly ground salt and black pepper

  6. 1/2 small onion , grated

  7. 1 tbsp red wine vinegar

  8. 1 tsp sumac

  9. 1 tsp coriander seeds , freshly ground

  10. pinches freshly ground ground allspice

  11. pinches freshly ground black pepper

  12. 2x250 g sirloin steaks

  13. 50 g pearl barley

  14. 2-3 bunches flat leaf parsley , leaves only

  15. 350 g white Muscat grapes , halved, seeds removed

  16. 2 tbsp olive oil , for cooking

Instructions Jump to Ingredients ↑

  1. Blend all the ingredients together for the dressing. Season to taste and set aside.

  2. Mix all the marinade ingredients together and rub evenly over the steaks. Leave to marinate for 1-2 hours.

  3. Meanwhile, put the barley into a saucepan and cover with 1 litre of water. Cook for about 45 minutes, or until tender. Drain and set aside to cool.

  4. Heat a griddle pan (or barbecue) until hot. Rub the steaks with a little olive oil and place on the griddle. Cook for 30-60 seconds.

  5. Season the steaks with salt, turn them over and cook for a further 30-60 seconds.

  6. Remove from the heat and set aside to rest for a minute or so while you assemble the salad.

  7. In a large mixing bowl, mix the cold barley, whole parsley leaves and grapes together.

  8. Pour over the dressing; mix well and season to taste.

  9. Cut the steaks into slices about 1cm thick.

  10. . Toss half of the sliced sirloin into the salad and lay the remaining strips on top. Serve immediately.

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