Steak, Mushroom and Barley Bowls

Ingredients

• 500 gtop sirloin steak
• 180 gpearl barley
• 300 gwhite or cremini mushrooms, sliced
• 2cloves garlic
• 100 gbaby spinach
• 1¼ tbspextra-virgin olive oil
• 1¼ tbspbalsamic vinegar
• 1 tspdried thyme
• ¾ tspsalt
• ½ tspblack pepper

Method

1. Rinse the barley and add it to a large pot of boiling salted water over high heat. Lower to medium and simmer until tender but chewy, 30 to 35 minutes. Drain.

   35 min timer

2. Take the steak out of the fridge 20 minutes before cooking, pat dry and season with half the salt and pepper.

3. Heat 1 tsp of the oil in a cast-iron skillet over high heat until very hot. Sear the steak for about 3 minutes per side for medium-rare, 63°C (145°F) in the centre, or 71°C (160°F) for medium.

   6 min timer

4. Rest the steak on a board for 5 minutes, then slice thinly across the grain.

5. In the same pan over medium-high heat, add the rest of the oil and the mushrooms. Cook without stirring for 2 minutes, then add the garlic, thyme and remaining salt and cook 4 minutes more until browned. Stir in the spinach to wilt.

   6 min timer

6. Build the bowls with barley, mushrooms and spinach and sliced steak, and drizzle with the balsamic.

Storing and reheating

Keeps 4 days.