Beef Strip and Arugula Pesto Bowl
with barley, sautéed mushroom and zucchini, parmesan and tomato
Informations supplémentaires
35 min.
|
625 kcal
|
easy
|
|
Printable version
1. Cook the barley
Bring a pot of water to a boil. Add the barley and cook for 20-22 minutes or until tender. Drain then toss with a drizzle of oil, salt and pepper.
2. Setup
Cut the tomato into quarters. Thinly slice the mushrooms and the zucchini.
3. Cook the vegetables
Warm up a drizzle of oil in a pan over medium-high heat. Cook the mushrooms and the zucchini for 6-8 minutes or until browned. Add 1 tbsp. of butter, if desired. Add salt and pepper. Remove from the pan.
4. Make the pesto
Put 3/4 of the arugula, the basil and half of the parmesan in a food processor with 1/2 2P | 3/4 3P cup of oil. Reduce everything into a pesto. Add salt and pepper, to taste. Add 1 tsp. of wine or cider vinegar, if desired, in the pesto. Mix the remaining arugula with the tomatoes, a drizzle of oil, salt and pepper.
5. Cook the beef
Mix the beef strips with 2 2P | 3 3P tbsp. of pesto, salt and pepper. Warm up a drizzle of oil and 1 tbsp. of butter, if desired, in a pan over high heat. Cook the beef strips for about 2 minutes on each side or until the desired doneness.
6. Plate your dish
Serve the barley in a bowl and garnish with the beef strips, sautéed vegetables, tomatoes, arugula, remaining parmesan and remaining pesto. It is possible to leave everything in the center of the table like a salad bar and let everyone help themselves. Bon appétit!
250gInside Round Steak
180gPearled Barley
1unitTomato(es)
30gGrana Padano Cheese
60gArugula
120gCremini Mushrooms
1unitZucchini(s)
1unitBasil
What you need
Pot, Strainer bowls, Pan, Tongs, Food processor.
625 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
77g
26%
fat
18g
28%
cholesterol
64mg
21%
fiber
16g
64%
protein
41g
saturated
3g
15%
sodium
104mg
4%
sugar
6g
trans
0g