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
Honeyed Baby Carrots & Beef Sirloin
with herb-crusted feta & a pearl barley salad
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Almonds
- Baby Carrots
- Balsamic Vinegar
- Beef Sirloin
- Cucumber
- Danish-style Feta
- Honey
- Mixed Herbs
- NOMU Roast Rub
- Pearled Barley
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
BARLEY
Place the rinsed pearl barley in a pot with 250ml 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 drained 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!
BARLEY
Place the rinsed pearl barley in a pot with 500ml 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 drained 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!
BARLEY
Place the rinsed pearl barley in a pot with 750ml 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 drained 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!
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 drained 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!
Frequently Asked Questions
What is the preparation time for Honeyed Baby Carrots & Beef Sirloin?
The preparation time for Honeyed Baby Carrots & Beef Sirloin with herb-crusted feta & a pearl barley salad is between 25 and 40 minutes.
What is the total time required to make Honeyed Baby Carrots & Beef Sirloin with herb-crusted feta & a pearl barley salad?
The total time required to make Honeyed Baby Carrots & Beef Sirloin with herb-crusted feta & a pearl barley salad is between 45 and 60 minutes.
How many servings does Honeyed Baby Carrots & Beef Sirloin provide?
4 servings
What are the main ingredients in Honeyed Baby Carrots & Beef Sirloin?
Almonds, Baby Carrots, Balsamic Vinegar, Beef Sirloin, Cucumber, Danish-style Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
What is the nutritional information of Honeyed Baby Carrots & Beef Sirloin?
Calories: 903, Carbs: 90 grams, Fat: grams, Protein: 52.5 grams, Sugar: 26.6 grams, Salt: 695 grams
How do I prepare Honeyed Baby Carrots & Beef Sirloin?
PREP: Finely chop the mixed herbs and place ¾ in a bowl. Add the drained feta to the bowl and toss until coated in the herbs. Set aside. 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 500ml 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. 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?
Almonds, Baby Carrots, Balsamic Vinegar, Beef Sirloin, Cucumber, Danish-style Feta, Honey, Mixed Herbs, NOMU Roast Rub, Pearled Barley
How many calories does Honeyed Baby Carrots & Beef Sirloin have?
903 calories
How much fat content does Honeyed Baby Carrots & Beef Sirloin have?
grams
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