Name: Barley bowl with chimichurri beef
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1
Ingredients: 200g pearl barley; 150g broad bean; 18.20 gm olive oil; 2.50 gm sweet paprika; 1 tsp ground turmeric; 1 tsp ground coriander; 2.50 gm ground cumin; 2 (about 250g each) No Added Hormones Beef Porterhouse Steaks; 200g cooked baby beetroot*, thickly sliced; 2 carrots, peeled, cut into noodles or matchsticks; 125.00 ml coarsely chopped coriander; 125.00 ml coarsely chopped flat-leaf parsley; 40.00 ml coarsely chopped oregano; 40.00 ml red wine vinegar; 36.40 gm olive oil; 1 garlic clove, crushed; 1.25 gm ground paprika

Barley bowl with chimichurri beef

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Prep Time:
35 minutes

Cook Time:
25 minutes

Total Time:
60 minutes

Indulge in a vibrant bowl of spiced beef, colorful veggies, and zesty herbed dressing.

Ingredients:

200g pearl barley
150g broad bean
2.50 gm sweet paprika
1 tsp ground turmeric
1 tsp ground coriander
2.50 gm ground cumin
2 (about 250g each) No Added Hormones Beef Porterhouse Steaks
200g cooked baby beetroot*, thickly sliced
2 carrots, peeled, cut into noodles or matchsticks
125.00 ml coarsely chopped coriander
125.00 ml coarsely chopped flat-leaf parsley
40.00 ml coarsely chopped oregano
40.00 ml red wine vinegar
1 garlic clove, crushed
1.25 gm ground paprika

Instructions:

Boil barley in a large saucepan of water until tender, about 20 minutes. Drain thoroughly.
Simmer the broad beans in a pot of boiling water until warmed. Quickly cool them in cold water, peel, and transfer to a bowl.
In a large bowl, mix together the oil, paprika, turmeric, coriander, and cumin. Add the beef and toss to coat thoroughly. Season with salt and pepper.
Preheat a frying pan over medium-high heat. Sear the beef for 2-3 minutes on each side for a medium doneness or to your preference. Then, transfer it to a plate, cover with foil, and let it rest for 5 minutes.
Toss barley in the frying pan for 2-3 mins until coated in pan juices.
In a food processor, combine coriander, parsley, oregano, vinegar, oil, garlic, and paprika. Blend until a smooth paste forms. Season with salt and pepper to taste.
Evenly portion the barley into serving bowls. Thinly slice the beef. Layer the beetroot, carrot, broad beans, and beef on top of the barley in the bowls. Drizzle with the chimichurri sauce and serve promptly.

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