Flat-Iron Steak, Zucchini & Pearl Barley Salad

• 1 pack Silver Fern Farms Beef Flat-Iron Steaks

Salad:

• ½ cup pearl barley
• 2 Tbsp olive oil
• 1 small lemon, zest and juice of 
• 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

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 mins until tender. Drain and run cold water over the pearl barley to stop the cooking process. Drain again and set aside.

Remove SIlver Fern Farms Beef Flat-Iron Steaks from the fridge and packaging and allow to bloom at room temperature for 10 mins.

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

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.

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.

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.