Pearl Barley Steak Salad with Roasted Courgette

This warm steak salad brings together nutty pearl barley, caramelised courgettes, and roasted red onions under slices of seared beef. The dressing is made from roasted garlic and lemon, whisked with olive oil and mustard to soak into the barley while it’s still warm. Pine nuts and capers add texture and salt, while fresh herbs lift everything at the end. It’s filling but bright — a proper dinner salad.

Yield 4

Author Sorrel's Kitchen

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

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Pearl Barley Steak Salad with Roasted Courgette

A warm steak salad with pearl barley, roasted courgette, and red onion, finished with toasted pine nuts and a roasted garlic–lemon dressing. Hearty, fresh, and full of flavour.

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Ingredients

For the salad

• 250 g pearl barley, toasted
• 2 vegetable stock cubes
• 2 medium or 3 small courgettes, chopped into bite-sized chunks
• 2–3 red onions, cut into wedges
• 2 heads garlic, top snipped off
• 2 lemons, halved
• 2 tbsp olive oil
• Salt and black pepper

For the steak

• 2 sirloin, bavette, or ribeye steaks (150–200 g each)
• 1 tbsp olive oil
• Salt and black pepper
• Garlic powder

For the dressing

• Roasted garlic cloves (from above)
• Juice from the roasted lemons
• 4 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• ½ tsp honey (optional, to balance acidity)
• Salt and black pepper

To finish

• 50 g toasted pine nuts or walnuts (optional)
• 2 tbsp capote capers, rinsed
• A handful of finely chopped herbs (parsley, mint, or basil)
• Extra olive oil, for drizzling

Instructions

1. Heat the oven to 200°C fan (220°C conventional). Wrap the garlic heads in foil with a drizzle of olive oil and a pinch of salt. Toss the courgette and red onion with 2 tbsp olive oil, salt, and pepper, then spread on a lined tray with the garlic and lemon halves, cut side up. Roast for 25–30 minutes, turning the courgettes halfway, until caramelised and soft.
2. Meanwhile, simmer the pearl barley in salted water with the stock cubes for 25–30 minutes until tender but still with a little bite. Drain well.
3. Squeeze the roasted garlic cloves from their skins into a small bowl. Add the roasted lemon juice, extra virgin olive oil, Dijon mustard, and honey. Whisk to a smooth, slightly thick dressing and season to taste.
4. Pour the dressing over the warm barley and toss gently to absorb the flavour. Set aside while you cook the steak.
5. Season the steaks with salt, pepper, and garlic powder. Sear in a hot pan with 1 tbsp olive oil for 2–3 minutes per side for medium-rare, or longer if preferred. Rest for 5–10 minutes, then slice thinly across the grain.
6. Fold the roasted courgettes and onions through the dressed barley. Scatter with toasted pine nuts, capers, and herbs. Top with sliced steak and drizzle with a little extra olive oil. Serve slightly warm or at room temperature.

Nutrition Facts

Calories

610

Fat

34 g

Carbs

42 g

Protein

36 g

Sugar

8 g

Approximate values per serving

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https://www.sorrelskitchen/blog/pearl-barley-steak-salad

All rights reserved for Sorrel's Kitchen

steak, pine nuts, courgettes, pearl barley, red onion, garlic, lemon, herbs, salad

Salad, Main Course, Summer

Mediterranean, Modern British

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Ingredients and sourcing tips

Practical sourcing advice
Use quick-cook pearl barley if available — it cooks faster and keeps a slight chew. Courgettes with firm, glossy skin and small size roast best without turning mushy. Choose red onions with tight, shiny skins for natural sweetness.

Quality or ripeness
Look for courgettes that feel heavy for their size and have unblemished skin. Lemons should be bright and heavy.

Substitutions
Swap pearl barley for farro, bulgur, or cooked brown rice. Use flank steak instead of sirloin if preferred, or toasted walnuts instead of pine nuts for a deeper flavour.

Variations and dietary swaps

Vegetarian
Skip the steak and top with roasted aubergine or halloumi. The roasted garlic–lemon dressing works beautifully with both.

Dairy free / gluten free
This salad is naturally dairy free. For a gluten-free option, replace the pearl barley with quinoa or brown rice.

Ingredient adaptations
Add a few roasted cherry tomatoes for sweetness, or scatter crumbled feta or blue cheese over the top if you’d like extra richness.

Kitchen notes

Tips and pitfalls to avoid
Don’t overcook the barley — it should be tender but retain a slight bite. Roast the vegetables until they caramelise for depth of flavour. Resting the steak before slicing keeps the juices from running into the salad.

Timing and texture cues
The barley should still be warm when dressed to help it absorb the roasted garlic and lemon. Courgettes and onions should be slightly charred at the edges, and the steak medium-rare with a slight blush.

Leftovers
Store any leftovers in the fridge for up to 2 days. Bring to room temperature before eating, or warm gently in a pan to refresh the texture.

Make-ahead or storage
The barley and vegetables can be roasted a few hours ahead and kept at room temperature. Assemble the salad just before serving so it stays fresh.

Serving suggestions

How to serve
Serve slightly warm, with the steak resting on top of the barley and vegetables. Finish with herbs, capers, and a drizzle of olive oil.

Drinks to pair
Pairs well with a dry rosé or a light red like a Pinot Noir.