Beef Steak with Warm Fig Balsamic Sauce, Creamy Farro with Chives and Toasted Green Beans

Name: Beef Steak with Warm Fig Balsamic Sauce, Creamy Farro with Chives and Toasted Green Beans
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz sirloin or New York strip steak; 1 1/2 tsp fine salt; 1 tsp black pepper; 3 tbsp olive oil; 2 tbsp butter; 1/3 cup shallot; 3.2 oz dried figs; 3 tbsp balsamic vinegar; 3/4 cup beef broth; 1 tsp fresh thyme; 1 cup pearled farro; 2 cups water; 1/2 cup grated Parmesan cheese; 3 tbsp chives; 10.5 oz green beans; 2 cloves garlic; 1 tsp lemon zest; 1 tbsp lemon juice

An original beef recipe featuring pan-seared steak finished with a warm fig, balsamic, and shallot sauce. It is served with creamy farro enriched with Parmesan and chives, plus toasted green beans with garlic and lemon for a balanced and elegant plate.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g sirloin or New York strip steak (1 inch de grosor)
8 g fine salt (divided)
4 g black pepper (freshly ground)
45 ml olive oil (divided)
28 g butter (divided)
60 g shallot (finely chopped)
90 g dried figs (without stalk and chopped)
45 ml balsamic vinegar
180 ml beef broth (for the sauce)
2 g fresh thyme (solo the leaves)
180 g pearled farro
480 ml water (for cocer the farro)
50 g grated Parmesan cheese
10 g chives (finely chopped)
300 g green beans (despuntados)
6 g garlic (chopped finely)
2 g lemon zest
15 ml lemon juice

Nutrition facts

per serving

640 kcal

Calories

44 g

Protein

33 g

Carbs

36 g

Fat

5 g

Fiber

28 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
1. Take the beef steak out of the refrigerator 15 minutes before cooking. Season both sides with 4 g (3/4 tsp) fine salt and the black pepper.
2
2. Rinse the pearled farro if desired and place it in a saucepan with 480 ml (2 cups) water and 2 g (1/4 tsp) salt. Bring to a boil, lower the heat, partially cover, and cook for 25 to 30 minutes until tender.
3
3. While the farro cooks, preheat the oven to 220°C / 425°F.
4
4. Toss the green beans with 15 ml (1 tbsp) olive oil, the minced garlic, lemon zest, and 1 g (a pinch) of salt. Spread them on a sheet pan and roast for 12 to 15 minutes at 220°C / 425°F, tossing once, until tender and lightly blistered.
5
5. Heat a large cast-iron or heavy skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil. When very hot, sear the beef steak for 3 to 4 minutes per side for medium doneness, or until it reaches an internal temperature of 57°C / 135°F. Transfer to a plate and rest for 8 minutes.
6
6. In the same skillet, reduce to medium heat and add 14 g (1 tbsp) butter. Add the shallot and cook for 2 minutes until softened. Stir in the chopped dried figs, balsamic vinegar, beef broth, and fresh thyme. Cook for 4 to 6 minutes, scraping up the browned bits, until the sauce reduces and the figs soften.
7
7. When the farro is ready, drain any excess liquid if needed. Return the farro to the saucepan and stir in 14 g (1 tbsp) butter, the grated Parmesan cheese, and the chives. Adjust with 1 g (a pinch) of salt if needed.
8
8. Remove the green beans from the oven and toss them with the lemon juice.
9
9. Slice the beef steak against the grain. Serve a bed of creamy farro, arrange the steak on top or alongside, spoon over the warm fig balsamic sauce, and add the toasted green beans on the side.
10
10. Serve immediately while the steak and sauce are still hot.

Chef tips

For a better crust, pat the steak very dry with paper towels before seasoning. If the sauce thickens too much, add 1 to 2 tablespoons of beef broth to loosen it just before serving.

Substitutions

You can use ribeye or picanha instead of sirloin. Farro can be replaced with brown rice, although the texture will be different and you should adjust the cooking time. Parmesan can be swapped for a similar aged cheese.

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
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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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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
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