Seared Sirloin Salad with Barley, Grapes and Sumac

Name: Seared Sirloin Salad with Barley, Grapes and Sumac
Yield: Serves 4
Cuisine: Turkish
Ingredients: 4 tablespoons extra virgin olive oil; 1 small garlic clove, crushed to a paste with salt; a pinch of freshly ground coriander seeds; 2 teaspoons sumac; a pinch of freshly ground allspice; 1 teaspoon coriander seeds, freshly ground; 1 small garlic clove, crushed to a paste with salt; a pinch of freshly ground black pepper; sea salt and black pepper; ½ small onion, grated; 1 tablespoon red wine vinegar; 1 teaspoon sumac; 350 g white grapes, preferably Muscat (cut in half and seeded) or small Sultana (whole); 350 g white grapes, preferably Muscat (cut in half and seeded) or small Sultana (whole); 350 g white grapes, preferably Muscat (cut in half and seeded) or small Sultana (whole); sea salt and black pepper; 2 sirloin steaks, total weight about 500 g, about 2.5 cm thick; a drizzle of olive oil; 2–3 bunches fresh flat-leaf parsley, leaves picked from the stalks; 50 g pearl barley (dried weight)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

Sumac is a ground red berry that the Turkish, Lebanese and Syrians use traditionally when lemons are not in season, because its sourness is similar to lemons. In this Lebanese recipe sweet grapes balance the tartness of the sumac. It has become one of our favourite dishes.

Ingredients

50 g pearl barley (dried weight)
2 sirloin steaks, total weight about 500 g, about

Asia
Europe
Turkey
Syria
Lebanon
Spain
Starter
Spicy
Mediterranean

Method

Simmer the pearl barley in 1 litre water for about 45 minutes or until tender. Drain and set aside to cool.

Mix all the marinade ingredients together and rub evenly over the steaks. Leave to marinate for a good hour or two.

To make the dressing, blend all the ingredients together an