Sizzling Steak

with Mushroom Barley Risotto Sprinkled with Parsley Leaves

  • 35 min
Family Friendly
Beef
Poultry
Gluten
Mustard
Soy
Wheat
High in fiber
High Protein
This melt in your mouth steak served over a delicious barley mushroom risotto will undoubtedly become a weeknight fave.
Seared beef sirloin steak

Ingredients

1 tsp
Olive Oil (not included)
4 g
Curly Parsley
1
French Shallot(s)
1 tbsp
Butter (not included)
1/4 cup(s)
Cooking White Wine
3/4 cup(s)
Pearled Barley
113 g
Cremini Mushrooms
1/2
Chicken Broth Cube(s)
1 tbsp
Montreal Steak Spice Mix
2
Beef, Grilling steak AA
5 g
Minced Garlic
Nutritional facts
Per serving
Amount / Serving
Calories
607 kcal
Total fat
18 g
Saturated Fat
7 g
Sodium
2 g
Total Carbohydrate
69 g
Fiber
13 g
Sugar
4 g
Proteins
37 g

Instructions

Prepare the ingredients
1

Start the risotto

Preheat oven to 400°F

Mince shallot, then cook with garlic in a pot with 1 Tsp. of olive oil (double for 4 ppl.) over medium heat for 2 minutes. Add barley and cook for 1 more minute, stirring constantly.

Cook barley
2

Cook the risotto

Add 1/2 broth cube (1 for 4 ppl), 1 ½ cups of water (double for 4 pers.), barley and wine, bring to a boil and reduce heat to low.

Cover and let cook until barley is al dente, about 30 min. Add a bit of water if needed.

Cook steak
3

Cook the steaks

Slice the mushrooms. Season steaks with Montréal steak spices.

Ten minutes before the risotto is ready, add butter to an oven-safe pan over high heat. Sear steaks 30 sec. to 1 min. on all sides, add the mushrooms, and place in the oven for 5 min, until desired doneness.

Finish the cooking and serve
4

Finish the steaks

Take the pan out of the oven and remove the steaks from the pan, then let rest for 3 min before serving.

Slice into strips.

Recipe 1173, Step 5
5

Finish the risotto

Add mushrooms to the barley risotto and mix well.

Recipe 1173, Step 6
6

Serve

Spoon the risotto in the bottom of the dishes, top with steak slices and sprinkle with parsley leaves. Season to taste with salt and pepper.