Solo: Steak & Barley Salad

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Solo: Steak & Barley Salad

Barley topped with steak & a tomato & basil salad, served with a mayonnaise & chives dressing.

Ingredients to serve 1

  • ¼ cup x pearl barley
  • 1½ tbsp x mayonnaise
  • 1½ tbsp x yoghurt
  • 3g x chives – slice finely
  • ¼ x lemon – juice
  • ¼ x garlic – peel, grate finely & chop
  • 1 x rumps steak – season with salt & pepper
  • ½ x tomato – cut into wedges (1cm)
  • ¼ x cucumber – slice thinly at an angle
  • 25g x baby spinach
  • 3g x basil – discards stalks
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)


Step 1

Preparation: Boil the kettle. For speed, start cooking the barley before preparing all ingredients as indicated above.

Step 2

Barley: Place a pot on medium-high heat, add the barley and pour in boiling water (enough to cover by 5cm, no salt). Bring to the boil and cook for 25-30 minutes until cooked, but with a slight bite. Drain, season with salt and set aside to cool down slightly.

Step 3

Mayo & chives dressing: Mix together the mayonnaise, yoghurt, chives, lemon juice and garlic.

Step 4

Steak: Place a dry pan on high heat. Rub both sides of the steak with olive oil and when the pan is hot, add the steak. Sear for 1-1½ minutes a side, only turning once, for a medium-rare steak. If you would like to rest the steak, cover in tin foil and rest for up to 5 minutes. Using a very sharp knife, slice the steak against the grain: this means cutting across (and not parallel to) the long parallel muscle fibers in the meat creating short fibers in each piece and delivering tender slices of meat.

Step 5

Tomato & basil salad: Assemble the tomato wedges, cucumber slices, baby spinach and fresh basil leaves.

Step 6

Serve by topping the barley with the steak slices, tomato salad and mayo dressing.