Onglet Steak & Barley Salad

Onglet steak is absolutely packed with flavour and incredibly cost-efficient.

SERVES 4 ✱ 200g (7oz) pearl barley

✱ 750ml (1¼pt) beef stock

✱ 2 leeks, outer leaves trimmed, cut in half lengthways

✱ 45g (1½oz) butter

✱ 100g (3½oz) cavolo nero, sliced into 3cm/1in pieces

✱ 350g (12oz) piece onglet steak, about 3cm/1in thick

✱ 100g (3½oz) watercress FOR THE DRESSING: ✱ ½tsp beef stock

✱ 4tbsp warm water

✱ 2tbsp red wine vinegar

✱ 1tsp dijon mustard

✱ 4tbsp crème fraiche

✱ small bunch parsley, finely chopped

1 Cook barley in beef stock,

lid on, for 45-50 mins. drain any extra liquid left over at the end of cooking. Heat another pan of water and steam the leeks for 4-6 mins until just softened. In a large saucepan, heat the butter and fry the cavolo nero with the steamed leeks for 6-8 mins until cooked through.

2 Heat a griddle pan or frying

pan to a medium heat. Fry the steak for 3 mins a side for mediumrare (adjust timings if your onglet is thinner than 3cm/1in), remove from the heat and set aside to rest. Make the dressing: whisk the beef stock into the warm water in a small bowl. Add the remaining ingredients and season well.

3 drain the cooked barley and

mix into the leeks and cavolo nero. Slice the steaks very thinly, then stir through the barley mixture with the watercress and top with the dressing.

PER SERVING: 410 cals, 13g fat, 7g sat fat, 44g carbs