Hanger steak, honey barbecue glaze, pearl barley muesli

Ingredients

80 ml	Cider vinegar, or honeygar
¼ cup	Pearl barley (Main)
2	Carrots, peeled and diced
½ cup	Corn kernels, lightly sauteed
¼ cup	Pumpkin seeds, toasted
¼ cup	Sunflower seeds, toasted
¼ cup	Red quinoa, cooked
¼ cup	Linseed / flaxseed
¼ cup	Pine nuts, toasted
1 handful	Coriander, chopped
⅓ cup	Honey, warmed (Main)
4 Tbsp	Tamari sauce
2 tsp	Sesame oil
500 g	Hanger steak, (thick skirt), trimmed of sinew (Main)
1 to serve	Yoghurt, (Labne/hung yoghurt)

Directions

1. In a large pan or electric frypan, add the drained, cooked pearl barley, carrot and corn kernels, and stir until semi dry.
2. Pour in the honeygar and cook until it is absorbed by the barley.
3. Add the pumpkin and sunflower seeds, quinoa, flax seeds, pine nuts and coriander; season with sea salt.
4. In a mixing bowl, whisk the honey, soy and sesame oil. Marinate the hanger steak in the liquid for two hours.
5. In a heated non-stick frypan, add a little oil, pat dry the hanger steak and fry both sides evenly until medium rare. Rest for six minutes then slice thinly.
6. Place a mound of the muesli, lay the hanger steak slices over and finish with a dollop of labne.