Beef Steak with Roasted Pear and Rosemary Sauce, Creamy Parmesan Barley, and Lemon Zucchini

Name: Beef Steak with Roasted Pear and Rosemary Sauce, Creamy Parmesan Barley, and Lemon Zucchini
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24.7 oz sirloin beef steak; 2 whole ripe but firm pear; 1 cup pearl barley; 10.5 oz zucchini; 2.8 oz shallot; 4 cloves garlic; 2 tbsp fresh rosemary; 1.75 oz grated Parmesan cheese; 2.5 tbsp unsalted butter; 3 tbsp olive oil; 2 cups beef stock; 1 cup water; 1/2 cup dry white wine; 1/3 cup heavy cream; 1 whole lemon; 1 1/2 tsp salt; 1 tsp black pepper

An original beef dish featuring seared steak served with a velvety roasted pear, beef stock, and rosemary sauce. It is paired with creamy Parmesan barley and sautéed lemon zucchini for a fresh contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g sirloin beef steak (en 4 porciones gruesas)
2 pieces ripe but firm pear (without core and in wedges)
180 g pearl barley (enjuagada)
300 g zucchini (en medias lunas)
80 g shallot (finely chopped)
4 cloves garlic (2 chopped and 2 whole)
8 g fresh rosemary (finely chopped, divided)
50 g grated Parmesan cheese (more extra optional for servir)
35 g unsalted butter (divided)
45 ml olive oil (divided)
480 ml beef stock (low sodium if possible)
240 ml water (for the cebada)
120 ml dry white wine (for desglasar)
80 ml heavy cream (for the cebada)
1 piece lemon (4 tsp de jugo)
8 g salt (or to taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

645 kcal

Calories

44 g

Protein

31 g

Carbs

34 g

Fat

5 g

Fiber

26 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

GlutenDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the pears on a small tray with 15 ml (1 tbsp) olive oil, the 2 whole garlic cloves, and a pinch of salt and pepper. Roast for 15 to 18 minutes, until the pears are golden and tender.
2
Meanwhile, place the pearl barley in a saucepan with the water, 240 ml (1 cup) of the beef stock, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 25 to 30 minutes until tender and the liquid is mostly absorbed.
3
Pat the steaks dry with paper towels and season both sides with the remaining salt, black pepper, and half of the chopped rosemary.
4
Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the steaks for 3 to 4 minutes per side for medium doneness, or until they reach 63 °C / 145 °F in the center. Adjust 1 minute less per side for rarer doneness or 1 to 2 minutes more per side for more doneness. Remove the steaks, top with 15 g (1 tbsp) butter, and let rest for 8 minutes.
5
In the same skillet, reduce to medium heat and add the chopped shallot with 10 ml (2 tsp) olive oil. Cook for 2 minutes. Add the 2 chopped garlic cloves and cook for 30 seconds.
6
Add the dry white wine to deglaze, scraping up the browned bits. Cook for 2 minutes. Add the roasted pears, the roasted garlic from the tray, the remaining 240 ml (1 cup) beef stock, and the rest of the rosemary. Cook for 4 to 5 minutes.
7
Blend the sauce with an immersion blender or in a blender until smooth. Return it to the skillet, cook 2 more minutes, and adjust with salt and pepper to taste.
8
When the barley is ready, stir in the heavy cream, grated Parmesan, 10 g (2 tsp) butter, and the zest of half the lemon. Mix over low heat for 1 to 2 minutes until creamy.
9
Heat another large skillet over medium-high heat with 5 ml (1 tsp) olive oil and the remaining 10 g (2 tsp) butter. Sauté the zucchini for 3 to 4 minutes until browned but still firm. Add the lemon juice and a pinch of salt and pepper, and cook 30 seconds more.
10
Serve a bed of creamy barley, place the beef steak on top or alongside, and spoon over the roasted pear and rosemary sauce. Serve with the lemon zucchini and, if desired, a little extra Parmesan on top.

Chef tips

For a brighter sauce, add a few extra drops of lemon juice at the end. Always rest the meat to keep it juicy. If the sauce thickens too much, loosen it with a little more hot beef stock.

Substitutions

You can use ribeye or tenderloin instead of sirloin. The barley can be replaced with farro, though the texture will change slightly and it will no longer be the same recipe. If you prefer not to use wine, replace it with the same amount of beef stock plus a few drops of lemon juice.

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
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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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