Sweet balsamic beef with layered spring salad

30 Min
very easy
4 People
Rating starstarstarstarstar
Sliced beef tossed with reduced balsamic and honey marinade. Layered with a pearl barley, asparagus and radish salad and finished with feta cheese.

Gluten-friendly option: pearl barley is replaced with brown rice
1. Place barley in a saucepan and cover with water. Bring to the boil and simmer for 20 minutes, or until tender but still firm. Trim and chop asparagus, add to saucepan for the last 2 minutes of cooking. Drain and rinse in cold water.

2. Heat a pan with 1 tbsp oil over medium-high heat. Cook beef steaks for 3 minutes on each side, or until cooked to your liking. Set aside on a chopping board to rest. Reserve pan.

3. Rinse and slice lettuce leaves, apples and radishes. Dice avocado. Thinly slice the steaks.

4. Reheat pan over medium heat, add crushed garlic and 30g butter. Once foaming, stir in 2 tbsp honey and 2 tbsp balsamic vinegar. Bring to a simmer and remove from heat when slightly thickened. Strip and stir in oregano leaves.

5. Add sliced beef, pearl barley and asparagus to pan and toss until well combined. Season to taste with salt and pepper.

6. Layer pearl barley and beef mixture with fresh salad ingredients on a large platter. Scatter with crumbled feta cheese and serve at the table.

Leave steaks whole if you prefer.

Gluten-friendly option: pearl barley is replaced with brown rice
pearl barley 150g
asparagus 1 bunch

beef rump steaks 600g

baby cos lettuce 1
red apples 2
radishes 1/3 bunch
avocado 1

garlic 1 clove
oregano 1/2 packet
feta cheese 1/2 packet

From your pantry:
oil + butter (for cooking), salt, pepper, honey, balsamic vinegar