T-bone steak with pearl barley tabbouleh

A moreish dish made with pearl barley and Mediterranean flavours. Prepare for applause!

More than 1 hour

Serves 6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • Salt and milled pepper
  • 2 large T-bone steaks
  • Oil and butter, for frying
  • 6 rosemary sprigs



  • Olive oil
  • 2 small onions, chopped
  • 400g pearl barley
  • 6 cups (1.5L) vegetable stock or water
  • Salt and milled pepper
  • ¼ cup (60ml) melted butter
  • ½ punnet (10g) flat leaf parsley
  • Juice (60ml) and grated peel of 1 lemon
  • 2 Tbsp (30ml) olive oil
  • 1 punnet (6) figs, quartered, for serving
  • 1 tub (100g) pomegranate rubies, for serving



  1. Season steaks and set aside at room temperature for about 30 minutes.
  2. For tabbouleh, heat a little oil in a pot and sauté onion for 5 minutes or until golden.
  3. Add barley, stock and seasoning.
  4. Simmer for 20 minutes until tender. Cool.
  5. Heat a glug of oil in a pan over high heat.
  6. Fry steaks for 3 minutes per side.
  7. Add butter and rosemary towards the end of the cooking time.
  8. Set aside for 10 minutes.
  9. Toss cooked barley with remaining tabbouleh ingredients.
  10. Slice steak and serve on barley with figs and pomegranate rubies.


Browse more festive recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Start the year strong! Find dozens of healthy and delicious recipes to cook for the family.

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

How to cook gammon

Daunted by Christmas gammon? Don’t be! We break it down for you and make it easy as 1-2-eat!

How to make a homemade sourdough starter

A sourdough starter is fermented dough filled with natural, wild yeast. Like growing a herb plant in your kitchen, a sourdough starter needs some TLC, and we show you just how.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.