Beef Steak with Roasted Plum Thyme Sauce, served with Creamy Farro and Golden Squash

Name: Beef Steak with Roasted Plum Thyme Sauce, served with Creamy Farro and Golden Squash
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz sirloin beef steak or top sirloin; 10.5 oz ripe red plums; 1 cup pearled farro; 1.1 lb delicata squash or pumpkin in cubes; 1 cup yellow onion, finely chopped; 1 tbsp garlic, minced; 3 cups beef broth or water; 1/3 cup grated Parmesan cheese; 2 tbsp butter; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 2 tsp Dijon mustard; 2 tbsp fresh thyme; 1 tbsp honey; 1 1/4 tsp salt; 1 tsp black pepper

An original beef recipe with a sweet-savory herbal profile: seared steak cooked to your liking, topped with a silky roasted plum and thyme sauce, served with creamy farro with onion and Parmesan, plus oven-golden squash.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g sirloin beef steak or top sirloin (en 4 pieces of grosor medio)
300 g ripe red plums (boneless and partidas por the mitad)
180 g pearled farro (enjuagado)
500 g delicata squash or pumpkin in cubes (without semillas)
120 g yellow onion, finely chopped (divided)
12 g garlic, minced (divided)
720 ml beef broth or water (for cocer the farro)
35 g grated Parmesan cheese (for the farro)
28 g butter (divided)
45 ml olive oil (divided)
30 ml balsamic vinegar (for the sauce)
10 g Dijon mustard (for the sauce)
6 g fresh thyme (solo the hojitas, divided)
15 ml honey (for the sauce)
8 g salt (or to taste, divided)
3 g black pepper (or to taste, divided)

Nutrition facts

per serving

620 kcal

Calories

40 g

Protein

39 g

Carbs

31 g

Fat

6 g

Fiber

33 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

GlutenDairyMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the plums on a small baking tray with 1 tablespoon olive oil, the honey, half of the thyme, a pinch of salt, and some black pepper. On another tray, toss the squash with 1 tablespoon olive oil, half of the garlic, a pinch of salt, and pepper.
2
Roast the plums for 18 to 20 minutes at 220 °C / 425 °F, until very soft and lightly caramelized. Roast the squash for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until browned on the edges and tender in the center.
3
Meanwhile, make the farro. In a medium saucepan, heat 1/2 tablespoon butter with 1/2 tablespoon olive oil over medium heat. Add half of the onion and cook for 3 to 4 minutes until softened. Stir in the farro and toast for 1 minute, then add the beef broth or water and 1/2 teaspoon salt.
4
Bring the farro to a boil, reduce to a gentle simmer, and cook partially covered for 22 to 25 minutes until tender. If any liquid remains, drain it. Stir in the Parmesan and 1/2 tablespoon butter until creamy. Season with black pepper and keep warm.
5
Blend the roasted plums with the balsamic vinegar, Dijon mustard, the remaining garlic, the remaining onion, 2 tablespoons water, and a pinch of salt until smooth.
6
Heat a small skillet over medium heat with the remaining butter. Pour in the plum sauce and cook for 3 to 5 minutes, stirring, until slightly thickened. Add the remaining thyme and adjust salt and pepper to taste.
7
Pat the steaks dry and season them with the remaining salt and black pepper. Heat a large skillet or cast-iron grill pan over medium-high heat with the remaining 1/2 tablespoon olive oil. Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63 °C / 145 °F. For medium-rare, cook to 57 °C / 135 °F.
8
Remove the steaks from the heat and let them rest for 5 minutes. Serve each portion with a bed of creamy farro, golden squash on the side, and the steak on top or alongside. Finish with the roasted plum and thyme sauce spooned over.

Chef tips

If your plums are especially tart, add 1 extra teaspoon of honey to the sauce. For a better crust on the beef, let the steaks sit at room temperature for 15 minutes before searing and dry them thoroughly.

Substitutions

You can substitute the farro with brown rice or quinoa, adjusting the cooking time. Parmesan can be replaced with a similar hard cheese. If you do not have red plums, use black plums or pluots. Delicata squash can be replaced with butternut squash or kabocha.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
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
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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
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