800g beef skirt steak
2 tbsp seeded mustard
1 tbsp horseradish cream
1 tsp coarse milled black pepper
1 tbsp chopped rosemary
1 tsp brown sugar
2 tbsp olive oil
1 tbsp balsamic vinegar
⅓ cup barley
1½ tbsp cider vinegar
1 tbsp hazelnut oil
¼ cup extra virgin olive oil
2 tsp seeded mustard
2 tsp brown sugar
1 tsp finely chopped rosemary
¼ cup roughly chopped skinless
1 witlof, leaves halved lengthways
1 stick celery, sliced diagonally
60g radicchio leaves, sliced
1 persimmon, sliced
50g goat’s cheese, crumbled
To make salad, toast barley, stirring, in a frying pan over medium heat until golden.
Cook toasted barley in a saucepan of boiling water for 30 minutes or until tender.
Drain, rinse, drain again. Combine vinegar, hazelnut oil, olive oil, mustard, sugar and rosemary in a bowl.
Season steak with salt. Combine mustard, horseradish cream, pepper, rosemary and sugar in a bowl.
Heat olive oil in a large heavy-based pan over high heat. Cook steak, 2-3 minutes per side.
Spread both sides of steak with mustard mixture. Return steak to pan; cook for 30 seconds per side. Remove from pan.
Add 1 tablespoon water and balsamic to pan. Simmer, stirring, 10 seconds. Pour over steak. Cover steak; set aside for 10 minutes.
In a large bowl combine barley, vinegar mixture, hazelnuts, witlof, celery, radicchio and persimmon. Season, toss. Sprinkle with goat’s cheese.
Slice steak thinly. Serve with pan juices and barley salad.
TIP: Skirt steak is best cooked to no more than medium rare.