Beef Steak with Roasted Carrot Ginger Sauce, Tender Scallion Barley and Charred Cucumbers

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a tray and toss them with 1 tablespoon olive oil, half of the ginger, a pinch of salt, and a pinch of pepper. Roast for 20 to 25 minutes, until very tender with browned edges.

2. 2

   Meanwhile, bring 2 cups / 480 ml beef broth to a boil in a medium saucepan. Add the pearled barley and the white parts of the scallions. Lower the heat, partially cover, and cook for 25 to 30 minutes until the barley is tender and the liquid is mostly absorbed.

3. 3

   Pat the steaks dry with paper towels. Rub them with the Worcestershire sauce, 1/2 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Let them sit at room temperature for 10 minutes while you prepare the sides.

4. 4

   Heat a large skillet or cast-iron grill pan over high heat. Toss the cucumbers with 1/2 tablespoon olive oil, smoked paprika, and a pinch of salt. Char the cucumbers for 2 to 3 minutes per side until they have dark marks but still keep some crunch. Set aside.

5. 5

   Transfer the roasted carrots to a blender with 1 cup / 240 ml beef broth, the heavy cream, apple cider vinegar, the remaining ginger, and half of the garlic. Blend until very smooth. Pour the mixture into a small saucepan and cook over low heat for 3 to 4 minutes. Adjust with salt and pepper to taste.

6. 6

   When the barley is tender, stir in 1 tablespoon butter, the green parts of the scallions, half of the parsley, and a pinch of salt. Mix until glossy and moist. Keep warm over very low heat.

7. 7

   Heat the same skillet used for the cucumbers over medium-high heat. Add the remaining 1 tablespoon olive oil. Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 57 °C / 135 °F. During the last minute add the remaining butter, the remaining garlic, and the fresh thyme; baste the meat with the aromatic butter.

8. 8

   Transfer the steaks to a board and let them rest for 5 minutes so the juices redistribute. Slice thickly if desired.

9. 9

   To serve, spoon a bed of scallion barley onto each plate. Add the steak on top or alongside, spoon over the roasted carrot sauce, and arrange the charred cucumbers. Finish with the remaining parsley and a little more black pepper to taste.