Sirloin Steak, Zucchini & Pearl barley Salad
The mixture of flavors in this salad make it refreshing yet satisfying. It can be prepared ahead of time, making it ideal for summer barbecues or pot luck dinners.
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IngredientsBeef
Salad and vinaigrette
|
Method |
Energy kJ (kcal) | 1351 (323) |
Protein (g) | 27.0 |
Fat (g) | 17.0 |
Saturated (g)
|
4.5 |
Carbohydrate (g) | 14.3 |
Sugars (g)
|
3.4 |
Sodium (mg) | 68 |
Iron (mg) | 4.2 |
Zinc (mg) | 5.4 |
Vitamin B12 (ug) | 2.2 |
Vitamin D (ug) | 0.0 |
Selenium (ug) | 3.4 |
Beef
Heat a large heavy-based frying pan over a high heat (or barbecue). Rub steaks with a little oil, season and place in the frying pan. Avoid over crowding to ensure the steaks don’t stew. Pan-fry for 3-4 minutes on each side for medium-rare. Place the steaks onto a plate and leave in a warm place to rest for 10 minutes. Slice beef thinly across the grain for a tender result.Salad and vinaigrette
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.To serve: 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.