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Sirloin Salad with Grapes

Serves 4. Takes 2 hour marinading and 90 minutes preparation

This is a lovely summery Spanish/Arabic dish, one that covers a good spectrum of flavour and texture. Despite having very little carbs, it's actually quite filling 

80g pearl barley (dry weight) 
2 sirloin steaks about 2.5 cm thick (about 500g)
olive oil
1 large sized bunch flat leaf parsley, leaves picked from stalks, or ½ bag flat leaf parsley and ½ bag baby spinach 
350g sweet white seedless grapes, halved

Marinade
Half a small onion, grated
1 tbsp red wine or sherry vinegar 
Juice of half a lemon
1 tspn finely grated lemon zest 
1 tspn sumac
1 tspn coriander seeds freshly ground
1 tspn allspice
1 tspn freshly ground black pepper

Dressing
1 small clove garlic, crushed
1 tbsp red wine or sherry vinegar 
Juice of half a lemon
4 tbsps good olive oil 
1 tspn powdered cinnamon
1 tspn finely grated lemon zest
2 tspn allspice
1 tspn freshly ground black pepper
1 tspn coriander seeds freshly ground 

  • Mix marinade ingredients together, and rub over steaks. Leave for at least an hour, but preferably two
  • Simmer barley in water for 45 minutes until tender. Drain and set aside 
  • Mix all dressing ingredients together 
  • After the beef has been marinading for at least an hour, scrape most of the marinade off, and fry or griddle for 2 mins each side - they need to be medium to rare. Cut steaks into 1 cm slices 
  • To serve, place barley, salad leaves and/or parsley,  ¾ of the steak strips and grapes into large bowl. Add some dressing and toss well, divide among 4 plates
  • Divide remaining steak strips between the plates, place on top, and serve