Sriracha Sauce-Glazed Beef Flank Steak with Leek

Aegean-inspired comfort food: tender beef flank steak paired with leek and spinach and pearl barley, finished with thyme and a hit of mustard seed and cardamom. 1. Pat the beef flank steak dry and season with sea salt, mustard seed and cardamom. 2. Heat flaxseed oil in a heavy pan and roast the beef flank steak until it develops a deep golden crust, about 20 minutes. 3. Add leek and spinach to the pan and cook until just tender, stirring in thyme for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sriracha sauce and a scattering of queso fresco before serving hot.