Directions

Homework ✏️

1. Take your steaks and bacon out of the freezer, transfer them to a plate or tray, and place them into the fridge to thaw.

Prep 🥒

1. Place the barley in a small pot with 2 cups of water and a pinch of S & P Seasoning or Balinese Truffle Salt. Bring the barley to a boil over high heat. Once the barley is boiling, reduce to a simmer, cover halfway, and cook for 30-40 minutes or until chewy.

2. Peel and finely mince the shallot. Halve the peaches. Shuck the corn.

3. Cut the bacon into pieces. Leaf the endive.

4. Preheat the grill to high heat!

5. Heat a medium saute pan over medium heat. Add a teaspoon of canola oil to the pan along with the bacon pieces. Render the bacon lardons until browned.

6. While the bacon is cooking, we will make the vinaigrette: Place the Dijon mustard, balsamic vinegar, 2 tablespoons of Brown Butter Truffle Honey, 1 teaspoon of minced shallot, and a pinch of S & P Seasoning or Balinese Truffle Salt in a mixing bowl and whisk together.

7. While whisking, slowly drizzle the olive oil into the bowl to emulsify; reserve. This is the balsamic vinaigrette.

8. Once the bacon is browned, remove the bacon from the pan and reserve 1 tablespoon of bacon fat.

9. Add the tomatoes to the pan and cook them for 1-2 minutes on medium high heat until they lightly blister. Season them with S & P Seasoning or Balinese Truffle Salt and reserve.

How to Cook 🍳

1. Brush the corn and peaches lightly with oil and season with S & P Seasoning or Balinese Truffle Salt.

2. Brush the steaks with canola oil and season on all sides with S & P Seasoning or Balinese Truffle Salt.

3. Place the corn on the grill and grill over high heat until blistered and slightly charred. Once cooked, remove the corn from the grill.

4. Place the peaches, cut side down, onto the grill and cook to create hatch marks. Flip the peaches and cook on the second side. Remove form the grill and reserve.

5. Place the steak on the hot grill and cook on one side for about 1 minute. Flip the steak and cook for an additional 1 minute. Continue cooking the steak like this until medium rare with nice grill marks, about 4 minutes.

6. Remove the steaks from the grill and allow them to rest on a cutting board.

7. While the steak is resting, finish the barley salad: cut the corn kernels away from the cob and cut the peaches into quarters.

8. In a large mixing bowl, toss together the barley, tomatoes, bacon, and corn with most of the balsamic vinaigrette, reserving a small amount for garnish. Adjust the seasoning with S & P Seasoning or Balinese Truffle Salt.

9. Plate the barley salad and attractively garnish with endive leaves, torn basil leaves, and peach quarters.

10. Carve the steak and plate on top. Finish with a drizzle of balsamic vinaigrette and a finishing pinch of S & P Seasoning or Balinese Truffle Salt. Enjoy a light, summertime classic dish!