Arabic Steak Salad
Delicious pieces of sirloin steak, marinaded in unique Middle Eastern spices and served with traditional barley, dates and a heavy dusting of the tangy, zesty, lemon flavoured Arabic spice called Sumac.
Serves 6
45 minutes
5 minutes
Ingredients
-
3 thick lean sirloin steaks
-
50g pearl barley
-
Drizzle of olive oil
-
Small bunch fresh, flat-leaf parsley- leaves only
-
350g white seedless grapes- halved
-
125g dried dates- stone removed and sliced
-
Marinade
-
1/2 small red onion- grated
-
1 tbsp redcurrant vinegar
-
1 tbsp sumac
-
1 tsp coriander seeds- freshly ground
-
Pinch of allspice
-
Freshly ground black pepper
-
Dressing
-
1 small clove garlic- peeled & crushed
-
1 tbsp redcurrant vinegar
-
4 tbsp olive oil
-
2 tsp sumac
-
Pinch of allspice
-
Pinch coriander seeds- freshly ground
-
Season sea salt and black pepper
-
Garnish
-
Fresh lemons
Instructions
-
Cook the pearl barley:
-
01 Simmer the pearl barley in 1 litre of water for about 45 minutes or until tender. Drain and set aside to cool.
-
Make marinade:
-
02 Mix all the marinade ingredients together and rub evenly over the steaks. Leave to marinade a couple of hours.
-
Make the dressing:
-
03 Blend all ingredients together. Season well.
-
Cook steaks:
-
04 Rub with a little extra olive oil and sear on a high heat and cook to medium rare. Set to one side and allow 'to rest' for a few minutes before slicing into 1cm thick pieces.
-
Assemble salad:
-
05 In a large mixing bowl place the barley, grapes, dates, whole parsley leaves and sliced meat. Add the dressing and gently mix well. Season well.
-
To serve:
-
06 Serve immediately for a warm salad with stacks of fresh Arabic flatbread and fresh lemon wedges.
Notes
An interesting salad made of an unusual mix of flavours – watch the seasoning though; salt is needed to bring out the flavour of this salad BUT be careful not to overdo it, and again I always recommend natural sea salt.
