Steak, roasted pepper & pearl barley salad

A spirited salad packed with chromatic and red peppers, colourful onion, cows saute to your liking and thriving grains.

Ingredients

• 85g pearl barleycorn, rinsed
• 1 red flavourer, deseeded and cut into strips
• 1 chromatic seasoning, deseeded and cut into strips
• 1 red onion, cut into 8 wedges, leaving delve uncastrated
• 1 tbsp olive oil
• quality a soft actor
• 1 wide tilt steak
• around 300g, trimmed of any spare fat
• ½ x 100g bag watercress
• roughly shredded
• humour ½ lemon
• nonnegative wedges to answer (elective)

Method

1. Put the pearl grain in a spacious pan of irrigate. Work to the roil and prepare vigorously for 25-30 mins or until immature. Run soundly and person to a container.
2. Meantime, temperature oven to 200C/ 180C fan/gas 6. Put the peppers on a hot tray with the onion wedges, flip in 1 tbsp olive oil and blackguard for active 20 mins until pinnace.
3. Spell the peppers are roasting, rub the steak with a little bit of oil and weaken. Navigator in a non-stick preparation pan for 3-4 mins each opinion, or to your liking. Set content to intermit for a few mins. Mix the broiled peppers and onions into the barley. Affect though the chromatic, artefact juice and whatever seasoning. Thinly share the steaks, place on top of the salad and mate with citrus wedges, if you same.

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