Centre Cut Steaks with Turkish Spoon Salad
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Total: 35 mins
Our juicy butcher’s centre cut steaks are served with a harissa-spiced barley and veg salad that does not, in fact, include spoons (too crunchy) – so called because the ingredients should be chopped small enough to be eaten with a spoon.
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495 kcal
(per portion)
Ingredients you'll need
  • 75g pearl barley
  • 2 centre cut steaks
  • 2 vine tomatoes
  • 2 mini cucumbers
  • 1 red pointed pepper
  • 1 red onion
  • A handful of mint, leaves only
  • A handful of flat leaf parsley
  • ½-1 tsp harissa paste
From your kitchen
  • 4 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Small pan with lid
  • Measuring jug
  • Griddle or frying pan
Step by step this way
  • 1.

    Fill your kettle and boil it. Tip the pearl barley into a small pan and pour in enough hot water to cover the barley by a few cms. Pop a lid on the pan, set it on a high heat and bring to the boil. Turn the heat down and simmer for 20-25 mins till the barley is tender. If the pan starts to dry out, add more water. When the barley is cooked, drain it.

  • 2.

    Pop the steaks on a plate and rub each one with 1 tsp olive oil and a pinch of salt and pepper. Set aside while you make the spoon salad.

  • 3.

    Quarter the tomatoes and scoop out the seeds with a teaspoon. Finely chop the tomatoes and tip them into a large bowl. Quarter the mini cucumbers lengthways, finely chop them and add to the tomatoes. Halve the pointed pepper, scrape out the seeds and pith and dice it. Peel and finely chop the red onion. Add them both to the bowl.

  • 4.

    Pick the leaves off the mint stalks. Heap them up on your chopping board with the parsley springs. Finely chop the herbs and add them to the bowl. Drizzle in 2 tsp olive oil and add a pinch of salt and pepper. Stir to mix, then add ½ tsp harissa paste. Stir again and taste. If you’d like the salad to be spicier, add the rest of the harissa.

  • 5.

    Warm a griddle or frying pan for 3-4 mins till smoking hot. Add the steaks to the hot pan and fry for 3-5 mins on each side (depending on how well done you like your steak). Lift the steaks out onto a warm plate. Cover with foil and leave to rest for 5 mins.

  • 6.

    Tip the barley into the bowl of spoon salad. Toss to mix then heap the salad up on 2 warm plates. Serve with the steaks.

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