Step 1

Cook the barley in a large saucepan of boiling water for 25 mins or until tender. Refresh under cold water. Drain well.

Step 2

Meanwhile, heat a barbecue grill or chargrill on medium. Spray steaks with olive oil spray. Cook for 2½ mins each side or until cooked to your liking. Transfer to a plate. Loosely cover with foil and set aside for 5 mins to rest. Thinly slice.

Step 3

Combine the barley, wombok, spinach, carrot, cucumber, mint and coriander in a large bowl. Combine the lime juice, fish sauce and sesame oil in a screw-top jar. Shake well to combine. Season with pepper.

Step 4

Drizzle half the dressing over the barley mixture and toss to combine.

Step 5

Divide the salad among serving plates. Top with steak and sprinkle with peanut and chilli, if using. Drizzle with the remaining dressing to serve.