Beef Steak with Piquillo Pepper Almond Sauce, served with Creamy Lemon Barley and Roasted Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   Rinse the pearl barley under cold water. In a medium pot, combine the barley, water, and 3 g salt. Bring to a boil, reduce the heat, partially cover, and cook for 25 to 30 minutes until tender and most of the liquid has been absorbed.

3. 3

   While the barley cooks, place the asparagus on a sheet pan. Toss with 15 ml olive oil, 1 g salt, and a pinch of black pepper. Roast at 220 °C / 425 °F for 10 to 12 minutes, until tender and lightly browned.

4. 4

   Season the steaks on both sides with 5 g salt and 2 g black pepper.

5. 5

   Heat a large skillet over medium-high heat for 2 minutes. Add 15 ml olive oil and sear the steaks for 3 to 4 minutes per side, or until your desired doneness. For medium, aim for an internal temperature of 63 °C / 145 °F. Transfer the steaks to a plate and let them rest for 5 minutes.

6. 6

   In the same skillet, reduce to medium heat and add the remaining 15 ml olive oil. Add the shallot and cook for 2 minutes. Add the garlic and cook 30 seconds more.

7. 7

   Add the piquillo peppers, toasted almonds, smoked paprika, and beef broth. Cook for 4 to 5 minutes so the flavors come together.

8. 8

   Transfer the pepper mixture to a blender, or use an immersion blender, and process until smooth. Return the sauce to the skillet, add the heavy cream, 1 g salt, and the remaining black pepper, and cook over low heat for 2 minutes until slightly thickened.

9. 9

   When the barley is ready, stir in the butter, lemon zest, lemon juice, grated Parmesan, and chopped parsley. Mix until creamy. Adjust with the remaining salt to taste.

10. 10

    Serve a bed of creamy barley on each plate, place the beef steak on top or alongside, spoon over the piquillo almond sauce, and add the roasted asparagus on the side.