What are the main ingredients in Honeyed Baby Carrots & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Honeyed Baby Carrots & Beef Sirloin?

Calories: 904, Carbs: 90 grams, Fat: grams, Protein: 52.6 grams, Sugar: 27 grams, Salt: 624 grams

How do I prepare Honeyed Baby Carrots & Beef Sirloin?

TIME TO DINE!: Plate up the barley salad and side with the sirloin slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta and any remaining herbs. There you have it, Chef! SIRLOIN: Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. BARLEY: Place the rinsed pearl barley in a pot with 700ml of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover. PREP: Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside. CARROTS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the halved baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes. ALMONDS & HONEY: Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the chopped almonds. Remove from the heat and toss through the honey. Season and cover to keep warm. SALAD: In a bowl, combine the cooked barley, the diced cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.

What should be prepared from my kitchen to make Honeyed Baby Carrots & Beef Sirloin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Honeyed Baby Carrots & Beef Sirloin

Tender beef sirloin is the star of this dish! It is complemented by nutty barley loaded with fresh cucumber, sprinkled with herb-crusted feta, and served with honeyed baby carrots & crunchy almonds.

Honeyed Baby Carrots & Beef Sirloin

with herb-crusted feta & a pearl barley salad

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Carrots
Balsamic Vinegar
Beef
Cucumber
Danish-style Feta
Free-Range Beef Sirloin
Honey
Mixed Herbs
NOMU Beef Rub
Pearled Barley

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Photo of Honeyed Baby Carrots & Beef Sirloin

Serves 1

BARLEY
Place the rinsed pearl barley in a pot with 350ml of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the halved baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
ALMONDS & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the chopped almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the cooked barley, the diced cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the sirloin slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta and any remaining herbs. There you have it, Chef!

Pearled Barley - 75ml
Mixed Herbs - 6g
Danish-style Feta - 30g
Baby Carrots - 120g
Almonds - 15g
Honey - 15ml
Free-range Beef Sirloin - 160g
NOMU Beef Rub - 5ml
Cucumber - 100g
Balsamic Vinegar - 15ml

Download the Recipe

Serves 2

BARLEY
Place the rinsed pearl barley in a pot with 700ml of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 30-35 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the halved baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 5-6 minutes.
ALMONDS & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 3-5 minutes (shifting occasionally). In the final minute, add ½ the chopped almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the cooked barley, the diced cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the sirloin slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta and any remaining herbs. There you have it, Chef!

Pearled Barley - 150ml
Mixed Herbs - 10g
Danish-style Feta - 60g
Baby Carrots - 240g
Almonds - 30g
Honey - 30ml
Free-range Beef Sirloin - 320g
NOMU Beef Rub - 10ml
Cucumber - 200g
Balsamic Vinegar - 30ml

Download the Recipe

Serves 3

BARLEY
Place the rinsed pearl barley in a pot with 1L of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the halved baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
ALMONDS & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the chopped almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the cooked barley, the diced cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the sirloin slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta and any remaining herbs. There you have it, Chef!

Pearled Barley - 225ml
Mixed Herbs - 16g
Danish-style Feta - 90g
Baby Carrots - 360g
Almonds - 45g
Honey - 45ml
Free-range Beef Sirloin - 480g
NOMU Beef Rub - 15ml
Cucumber - 300g
Balsamic Vinegar - 45ml

Download the Recipe

Serves 4

BARLEY
Place the rinsed pearl barley in a pot with 1,4L of salted water. Bring to the boil. Once boiling, reduce the heat and simmer until al dente, 35-40 minutes (stirring occasionally). Drain and cover.
PREP
Finely chop the mixed herbs and place ¾ in a bowl. Add the feta to the bowl and toss until coated in the herbs. Set aside.
CARROTS
Place a large pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the halved baby carrots and a splash of water. Cover with the lid and simmer until softened and the water has evaporated, 6-7 minutes.
ALMONDS & HONEY
Once the carrots have softened, remove the lid and add a generous knob of butter to the pan. Fry until browned, 4-6 minutes (shifting occasionally). In the final minute, add ½ the chopped almonds. Remove from the heat and toss through the honey. Season and cover to keep warm.
SIRLOIN
Place a pan over medium-high heat with a drizzle of oil. Pat the steak dry with paper towel. When hot, sear the steak fat-side down until crispy, 3-5 minutes. Flip the steak and sear until browned, 2-4 minutes per side (for medium-rare). In the final minute, baste with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SALAD
In a bowl, combine the cooked barley, the diced cucumber, the remaining almonds, the remaining herbs, the vinegar, seasoning, and a drizzle of olive oil.
TIME TO DINE!
Plate up the barley salad and side with the sirloin slices, drizzled with any reserved pan juices. Serve with the honeyed carrots, drizzled with any remaining honey sauce. Sprinkle over the herb-crusted feta and any remaining herbs. There you have it, Chef!