Hanger steak, honey barbecue glaze, pearl barley muesli

Hanger steak, honey barbecue glaze, pearl barley muesli. Photo / Ian Jones

1/4 cup pearl barley, soaked, drained and cooked
80ml honeygar or cider vinegar
2 carrots, peeled and diced
1/2 cup corn kernels, lightly saute
1/4 cup pumpkin seeds, toasted
1/4 cup sunflower seeds, toasted
1/4 cup red quinoa, cooked
1/4 cup flax seeds
1/4 cup pine nuts, toasted
Handful coriander , chopped
1/3 cup honey, warmed
4 tbsp tamari soy
2 tsp sesame oil
500g hanger steak (thick skirt), trimmed of sinew
Labne (hung yoghurt) to serve

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.