Seared sirloin salad with barley and sumac

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February 17, 2014 by dgarnett2013

Seared sirloin salad with barley and sumac: Moro, The Cookbook by Sam & Sam Clark. Adapted by DG

sirloin3

Serves 2 -4

  • 150g pearl barley
  • 2 sirloin (or ribeye or rump) steaks, total weight about 500g, about 2.5cm thick
  • olive oil
  • 2 – 3 bunches flat leaf parsley, leaves picked from stems
  • salt and pepper

Marinade: 

  • 1/2 small onion, grated
  • 1 tab red wine vinegar
  • 1tsp sumac
  • 1 tsp coriander seeds, freshly ground
  • a pinch of freshly ground allspice
  • a pinch of freshly ground black pepper

Dressing: 

  • 1 small garlic clove, crushed to a paste with salt
  • 1 tab red wine vinegar
  • 4 tabs olive oil
  • 2 tsps sumac
  • a pinch of freshly ground allspice
  • a pinch of freshly ground coriander seeds

Mix all the marinade ingredients together and rub evenly over the steaks. Leave to marinade for a good hour or two.

sirloin2

Simmer the pearl barley in 1 litre of water for about 45 mins or until tender. Drain and leave aside to cool somewhat.

To make the dressing: blend all the ingredients together and season with salt and pepper.

When the sirloin has marinated sufficiently, set a griddle pan over a high heat until it begins to smoke. (You can also use a BBQ). Rub the steaks with a little olive oil and place on the griddle till medium – medium rare, about 1 minute on each side. Season with salt as the sirloin is turned.

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

In a large mixing bowl, place the cold barley and whole parsley leaves. Pour on the dressing and mix well. Taste for seasoning. Now, with a sharp knife cut the steak into think slices across the grain about 1cm. Toss half the slices sirloin in with the salad and lay the rest of the strips on top. Serve immediately.

Eaten the day we went to the Artist Textiles exhibition at the Fashion and Textiles Museum in Bermondsey.

artisttextiles2 artisttextiles

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