Beef Strip and Arugula Pesto Bowl

Informations supplémentaires

35 min. | 625 kcal | easy | Family, Needs a food processor | 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 salt and pepper. Remove from the pan.

4. Make the pesto Put 3/4 of the arugula, the basil and half of the grana padano 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 grana padano and remaining pesto.Bon appétit!

250gInside Round Steak

180gPearled Barley

1unitTomato(es)

30gGrana Padano Cheese

60gArugula

110gWhite Medium Mushroom

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

sugar 6g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg