Pepper & Mustard Skirt Steak with Barley Salad


Pepper & Mustard Skirt Steak with Barley Salad


Serves 4

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

Barley Salad

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

hazelnuts, toasted

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.


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