Hanger steak, honey barbecue glaze, pearl barley muesli
|80 ml||Cider vinegar, or honeygar|
|¼ cup||Pearl barley|
|2||Carrots, peeled and diced|
|½ cup||Corn kernels, lightly sauteed|
|¼ cup||Pumpkin seeds, toasted|
|¼ cup||Sunflower seeds, toasted|
|¼ cup||Red quinoa, cooked|
|¼ cup||Linseed / flaxseed|
|¼ cup||Pine nuts, toasted|
|1 handful||Coriander, chopped|
|⅓ cup||Honey, warmed|
|4 Tbsp||Tamari sauce|
|2 tsp||Sesame oil|
|500 g||Hanger steak, (thick skirt), trimmed of sinew|
|1 to serve||Yoghurt, (Labne/hung yoghurt)|
- In a large pan or electric frypan, add the drained, cooked pearl barley, carrot and corn kernels, and stir until semi dry.
- Pour in the honeygar and cook until it is absorbed by the barley.
- Add the pumpkin and sunflower seeds, quinoa, flax seeds, pine nuts and coriander; season with sea salt.
- In a mixing bowl, whisk the honey, soy and sesame oil. Marinate the hanger steak in the liquid for two hours.
- In a heated non-stick frypan, add a little oil, pat dry the hanger steak and fry both sides evenly until medium rare. Rest for six minutes then slice thinly.
- Place a mound of the muesli, lay the hanger steak slices over and finish with a dollop of labne.