Steak with bloody Mary tomato-and-barley salad
Steak with bloody Mary tomato-and-barley salad is a beautiful dish with character and flavour especially now when you can get in-season tomatoes – nothing compares with an in-season tomato.
You can use red, yellow, green, orange or purple tomatoes, each will bring its own level of sweetness and acidity to the dish. We’re using Heirloom tomatoes, but whether you use them or not, be sure not to miss out on tomatoes while they’re in season.
Place steaks on a large rimmed plate. rub steak seasoning all over the steak. Cover; refrigerate 30 minutes.
In a small saucepan, bring the pearl barley and salted water to a boil. Simmer, semi-covered, for 20 minutes or until barley is al dente. Drain and rinse under cold water.
Meanwhile, make the salad; mix onion and 1 tablespoon vinegar in a small bowl. Let it stand for 10-15 minutes, stirring occasionally.
Heat a griddle or BBQ over high heat. If using a griddle, add a dash of oil and grill the steaks to your desired doneness. Let rest for 5 minutes. Cut the steak crosswise into 2cm slices.
Add the onions, tomatoes, celery, and olives to the pearl barley. Whisk together 2 tablespoons vinegar, 2 tablespoons olive brine, horseradish, Worcestershire sauce, hot pepper sauce and celery seeds in a medium bowl. Slowly whisk in 2 tablespoons olive oil. Add to bowl with pearl barley mixture; toss to coat. Season with salt and pepper.
Serve the steaks with the salad.