Pepper & Mustard Skirt Steak with Barley Salad

Ingredients

• 800g beef skirt steak
• 2 tbsp seeded mustard
• 1 tbsp horseradish cream
• 1 tsp coarse milled black pepper
• 1 tbsp chopped rosemary
• 1 tsp brown sugar
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• ⅓ cup barley
• 1½ tbsp cider vinegar
• 1 tbsp hazelnut oil
• ¼ cup extra virgin olive oil
• 2 tsp seeded mustard
• 2 tsp brown sugar
• 1 tsp finely chopped rosemary
• ¼ cup roughly chopped skinless hazelnuts, toasted
• 1 witlof, leaves halved lengthways
• 1 stick celery, sliced diagonally
• 60g radicchio leaves, sliced
• 1 persimmon, sliced (optional)
• 50g goat’s cheese, crumbled