Ingredients

Chimichurri Sauce (makes 1 1/2 cup)

• 1 bunch of cilantro

• 1 bunch of flat leaf parsley

• 1 bunch of oregano

• 1 small jalapeño, deseeded

• 2 cloves of garlic, peeled

• 3 tbsp red wine vinegar

• 1 cup olive oil

• 1 tsp kosher salt, plus more

Flank Steak Salad

• 1/2 pound skirt or flank steak

• 1 1/2 tsp kosher salt, plus more

• 1 tsp freshly ground pepper, plus more

• 2 tsp dijon mustard

• 2 tsp maple syrup

• 2 chipotle peppers, finely chopped

• 2 tsp olive oil

• 1 cup hulled barley

• 1/2 cup manchego cheese, crumbled

• 1/4 cup olive oil

• 2 tbsp of fresh lime juice

• 2 large cobs of corn, shucked

• 2 tbsp of unsalted butter

• 1 avocado, peeled, cut in half

Preparation

Step 1:

Cook barley: Combine 1 cup hulled barley with 3 cups water in a medium size saucepan.  Add 2 tsp of kosher salt.  Bring to a boil over high heat.  Then lower to medium heat and let simmer, stirring occasionally, for about 40 minutes.  Barley is cooked when it has tripled in volume and is soft yet chewy.  Transfer to a colander and rince with cold water.  Set aside.  

Step 2:

While barley is cooking make chimichurri sauce:  Put all the ingredients in a blender with 1/2 cup olive oil on medium speed.  With the blender still on, pour the remaining olive oil in a very slow, thin, steady stream.  Taste and adjust seasoning if required.  Transfer in a small bowl and cover surface with a bit of olive oil. 

Step 3: 

Marinate Steak: In a small bowl combine chipotle peppers, dijon mustard, maple syrup and olive oil.  Pour marinade all over steak and let sit at room temperature for 20 minutes.   

Step 4:

Prepare BBQ for a medium-high heat.  Rub corn with butter and season with salt and pepper.  Wrap corn in foil and place on bbq; 10-15 minutes to cook.  Meanwhile grill steak, turning occasionally.  For medium-rare (120-125°F) it will take about 2-3 minutes per side.  Transfer to a cutting board and let rest for 10 minutes before slicing.  Remove corn from foil and char them on bbq for desired colour.  Slice 1 corn off cob into a large bowl.  Add barley, manchego cheese, olive oil, lime juice.  Toss with salt and freshly ground pepper.   

Step 5:    

    Divide barley salad onto 2 plates.  Slice steak against the grain.  Place on barley.  Garnish with a half an avocado and half a piece of cob.  Drizzle chimichurri sauce all over.  Season avocado with a little olive oil, salt and pepper.