Seared sirloin steak, slow roasted Portobello mushrooms & barley salad, miso dressing
2 x 300g Sirloin (New York Cut)
2 tsp Soy sauce
1 tsp Oyster sauce
1/2 tsp Fresh root ginger fine grated
1/2 tsp Garlic, crushed
2 tsp Peanut oil
Rub all the ingredients into the steaks both sides and allow to rest for 30 minutes...
Flaky sea salt
Fresh milled pepper
Place the mushrooms into a non reactive roasting dish with the gills facing up. Sprinkle over the seasonings and garlic and drizzle liberally with the olive oil. Place into a pre-heated 180C oven and slow roast until the mushroom juice has reduced to a caramel and the mushrooms have become caramelised and crisp around the edges....set aside to cool
Pearl barley (soaked overnite)
Simmer the pearl barley until tender, drain and refresh under cold water
White Wine vinegar
Place the miso and Dijon mustard into a bowl along with the white wine vinegar, using a balloon whisk, stream in the olive oil slow slowly whisking continuously until a thick and creamy dressing is achieved...set aside until required.
To Serve...char-grill the steak to medium rare and allow to rest, slice the beef into thin strips and arrange with the mushrooms that have also been sliced into a serving bowl. Spoon over the dressing along with the barley salad and serve.