Beef Steak with Date-Mustard Butter, Smoky Carrots, and Creamy Barley

Name: Beef Steak with Date-Mustard Butter, Smoky Carrots, and Creamy Barley
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb sirloin or strip beef steak; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 3 1/2 tbsp unsalted butter; 1/3 cup pitted dates; 1 tbsp Dijon mustard; 2 tsp sherry vinegar; 2 cloves garlic; 1.1 lb carrots; 1 tsp smoked paprika; 1 tbsp honey; 1 cup pearl barley; 1/3 cup shallot; 2 tsp fresh thyme; 3 cups beef broth; 1/4 cup heavy cream; 2 tbsp fresh parsley; 1 tsp lemon zest

An original beef dish featuring steak seared and finished with a glossy date-mustard butter. It is served with smoked paprika roasted carrots and creamy barley simmered in broth with shallot and thyme.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g sirloin or strip beef steak (1 inch de grosor)
8 g salt (divided)
4 g black pepper (freshly ground, divided)
30 ml olive oil (divided)
50 g unsalted butter (at room temperature)
60 g pitted dates (chopped finely)
15 ml Dijon mustard
10 ml sherry vinegar
6 g garlic (1 clove grated and 1 clove chopped)
500 g carrots (peladas and cut a lo largo)
3 g smoked paprika
15 ml honey
180 g pearl barley
60 g shallot (chopped finely)
4 g fresh thyme (hojitas, divided)
720 ml beef broth (hot)
60 ml heavy cream
8 g fresh parsley (chopped)
2 g lemon zest

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

38 g

Carbs

34 g

Fat

6 g

Fiber

32 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustardSulfites

Instructions

1
Preheat the oven to 220°C / 425°F. Pat the beef steak dry with paper towels and season both sides with 4 g (3/4 tsp) salt and 2 g (1/2 tsp) black pepper. Let it rest at room temperature for 15 minutes while you prepare the other components.
2
In a small bowl, mix the unsalted butter with the chopped dates, Dijon mustard, sherry vinegar, 1 grated garlic clove, lemon zest, and 1 g (1/4 tsp) black pepper until combined into a compound butter. Set aside.
3
Place the carrots on a sheet pan. Toss them with 15 ml (1 tbsp) olive oil, smoked paprika, honey, 2 g (1/4 tsp) salt, and the leaves from 1 tsp fresh thyme. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender with caramelized edges.
4
While the carrots roast, heat a medium saucepan over medium heat. Add 15 ml (1 tbsp) olive oil and the shallot. Cook for 2 to 3 minutes until softened. Add 1 chopped garlic clove and cook for 30 seconds.
5
Stir in the pearl barley and cook for 1 minute to coat it in the oil. Pour in the hot beef broth, add 2 g (1/4 tsp) salt, the remaining fresh thyme, and bring to a boil. Lower the heat, partially cover, and cook for 25 to 30 minutes, stirring occasionally, until the barley is tender and creamy.
6
Add the heavy cream to the barley and cook 2 minutes more over low heat. Adjust with the remaining salt and pepper to taste. Keep warm.
7
Heat a heavy skillet or cast-iron pan over medium-high heat for 2 minutes. Add the steak carefully and cook for 3 to 4 minutes per side for medium, or until the center reaches 57°C / 135°F. For medium-well, cook until 63°C / 145°F. Remove from the heat.
8
Transfer the steak to a plate and spoon the date-mustard butter on top so it melts. Let the meat rest for 5 to 7 minutes.
9
Check the roasted carrots and sprinkle them with fresh parsley as soon as they come out of the oven.
10
Slice the steak thickly. Serve the creamy barley as a base, arrange the steak with its melted butter on top or alongside, and finish with the smoky roasted carrots.

Chef tips

For a smoother butter, mash the dates with a fork first. For deeper flavor in the meat, you can salt the steak up to 8 hours ahead and refrigerate it uncovered.

Substitutions

You can use ribeye or top sirloin instead of strip steak. The barley can be replaced with farro, though the gluten profile and texture will change. If you do not have sherry vinegar, use a smaller amount of red wine vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
View on Amazon