35 Min
pretty easy
4 People
Rating starstarstarstarstar
Steaks with charred caprese salad
1. Place barley in a saucepan, cover with plenty of water. Add salt, simmer for 20 minutes, or until tender. Drain, rinse and place in a large bowl.

2. Slice spring onions into 3cm lengths, peel and slice garlic. Set aside with tomatoes.

3. Coat beef steaks with balsamic vinegar and oil, season with salt and pepper. Heat a large pan over medium-high heat. Cook steaks for 3-4 minutes on each side, or to your liking. Set aside to rest.

4. Add more oil to pan with spring onions, garlic and tomatoes. Cook for 5 minutes, or until tomatoes blister. Remove and toss through cooked barley.

5. Reduce pan heat to medium, add dressing ingredients with 1/4 cup water. Cook for 1-2 minutes, or until butter melts and combines.

6. Tear mozzarella into pieces, chop basil. Toss through barley with dressing and rocket leaves. Divide between plates and serve with steaks.

For GF option: Simmer millet with 2 cups water in a saucepan over low heat, covered, for 20-25 minutes, or until water has absorbed. Rinse under cold water to separate grains.
200g pearl barley or millet

1/4 bunch spring onions
1 garlic clove
400g cherry tomatoes

600g beef rump steaks
1/2 tbsp balsamic vinegar
1 +1 tbsp oil, for cooking

40g butter
2 tbsp balsamic vinegar
2 tsp sugar (of choice)

1 mozzarella ball
2/3 bunch basil, leaves
100g rocket leaves (rinsed)

salt and pepper, for seasoning