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Grilled Beef on a Bed of Pearly Barley with Heirloom Beetroot

The earthy flavour of the heirloom beetroot in this recipe complements the smoky tahini dressing perfectly. Use sirloin or fillet steak and superfood grain pearl barley for a filling and nutritious autumnal salad.

Grilled Beef on a Bed of Pearly Barley with Heirloom Beetroot
  • 250g sirloin or fillet steak
  • 350g heirloom beetroot cooked and quartered
  • 2 large white onions sliced lengthways
  • 300g cooked pearl barley
  • 2 tbsp tahini
  • 200ml Greek yoghurt
  • Juice 1 lemon
  • Dill chopped
  • 1 tsp smoked paprika
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1tbs ground Pink peppercorns
  • Roughly chopped flat leaf parsley
  • 250g sirloin or fillet steak
  • 350g heirloom beetroot cooked and quartered
  • 2 large white onions sliced lengthways
  • 300g cooked pearl barley
  • 2 tbsp tahini
  • 200ml Greek yoghurt
  • Juice 1 lemon
  • Dill chopped
  • 1 tsp smoked paprika
  • 1 garlic clove
  • 2 tbsp extra virgin olive oil
  • 1tbs ground Pink peppercorns
  • Roughly chopped flat leaf parsley
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Step 1

Brush steak with oil and bring to room temperature.

Step 2

Drizzle the aubergine slices with rapeseed oil and salt and pepper and toss in a bowl, heat a griddle pan until hot and cook the slices on both sides until soft and charred, leave to cool on plate.

Step 3

Now with the same griddle, bring to a high heat, season the steak and cook for 2-3 minutes per side for medium, then allow to rest.

Step 4

Place the pomegranate molasses, olive oil, and white wine vinegar in a clean jar, put the lid on a shake well season to taste.

Step 5

To serve, place the pea shoots on a large serving plate, scatter over the grilled aubergines, feta cheese, pomegranate seeds, and mint.

Step 6

Pour over the dressing and finish with sliced steak.

Copy Text

Step 1

Brush steak with oil and bring to room temperature.

Step 2

Drizzle the aubergine slices with rapeseed oil and salt and pepper and toss in a bowl, heat a griddle pan until hot and cook the slices on both sides until soft and charred, leave to cool on plate.

Step 3

Now with the same griddle, bring to a high heat, season the steak and cook for 2-3 minutes per side for medium, then allow to rest.

Step 4

Place the pomegranate molasses, olive oil, and white wine vinegar in a clean jar, put the lid on a shake well season to taste.

Step 5

To serve, place the pea shoots on a large serving plate, scatter over the grilled aubergines, feta cheese, pomegranate seeds, and mint.

Step 6

Pour over the dressing and finish with sliced steak.