110g (4oz) pearl barley
3 steaks – sirloin or rump
2 teaspoons sumac or juice of lemon
2 handfuls fresh flat-leaf parsley
700g (1lb) white grapes
Salt and freshly ground black pepper
• For the dressing:
1 tablespoons red wine vinegar
5 tablespoons good olive oil
3 teaspoons of sumac or juice
of a lemon
A pinch of freshly ground coriander seeds
Simmer the pearl barley in one litre of water for about 40 minutes or until tender.
Drain and set aside to cool. Rub the sumac (or lemon juice) into the steaks and drizzle with a little oil.
Leave to marinate for about an hour.
To make the dressing, blend all the ingredients together and season with salt and pepper.
When you are ready to cook the steak, heat the grill or barbecue until very hot. Grill for
2-3 minutes on each side, a little longer if you like your steak well done.
Season with salt as the meat is turned. Remove from the heat and set aside to rest for a minute while you assemble the salad.
Halve and seed the grapes and place in a large bowl, with the cold barley, and whole parsley leaves. Pour on the dressing and mix well.
Taste for seasoning. Using a sharp knife cut the steak into thin slices across the grain.
Toss half of the sliced steak in with the salad and lay the rest of the strips on top. You can sprinkle with a little more sumac if you wish. Serve immediately.