Grilled Beef on a Bed of Pearly Barley with Heirloom Beetroot
Grilled sirloin steak atop pearl barley and heirloom beetroot, drizzled with smoky tahini dressing. Perfectly complements autumn's flavors.
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Ingredients
- 250g sirloin or fillet steak
- 350g heirloom beetroot cooked and quartered
- 2 large white onions sliced lengthways
- 300g cooked pearl barley
- 2 tbsp tahini
- 200ml Greek yoghurt
- Juice 1 lemon
- Dill chopped
- 1 tsp smoked paprika
- 1 garlic clove
- 2 tbsp extra virgin olive oil
- 1tbs ground Pink peppercorns
- Roughly chopped flat leaf parsley
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