Beef Flat-Iron Steaks
Named for its unique shape, this versatile steak has been skilfully prepared from the shoulder and promises unexpected tenderness, flavor and natural marbling.
Give the pearl barley a quick rinse under cold water then place in a saucepan of lightly salted boiling water and cook for 30-40 minutes until tender. Drain and run cold water over the pearl barley to stop the cooking process. Drain again and set aside.
Toss the steaks in olive oil. Season to taste. Heat a frypan or barbecue and cook the steaks for 3 minutes each side. Transfer to a plate, cover and rest for 5 minutes. Slice thinly.
To make the vinaigrette pour olive oil into a large bowl. Add the lemon zest and juice, chilli, Dijon mustard and honey. Mix using a fork and season to taste.
For the salad use a vegetable peeler to peel zucchini (into long thin slices), straight into the vinaigrette. Add rocket (or baby spinach) and basil leaves and gently toss together.
To serve gently toss pearl barley through zucchini salad and place in a large shallow serving bowl. Top with the sliced beef. Drizzle over the vinaigrette that gathers in the bottom of the bowl. Serve with a side of crusty bread or boiled potatoes.