dinner

Harissa-Roasted Beef Top Sirloin with Farro and Sautéed Snap Peas

Name: Harissa-Roasted Beef Top Sirloin with Farro and Sautéed Snap Peas
Ingredients: 214.1 g Beef, Australian, grass-fed, loin, top sirloin cap-off steak, raw; 115g Farro, pearled, dry; 150g Sugar snap peas, fresh; 40g Harissa hot red pepper paste; 20g Spring onions, raw (sliced); 9.2 g Oil, sesame, cooking

Nutrition

862

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Beef, Australian, grass-fed, loin, top sirloin cap-off steak, raw214.1 g

Farro, pearled, dry115g

Sugar snap peas, fresh150g

Harissa hot red pepper paste40g

Spring onions, raw (sliced)20g

Oil, sesame, cooking9.2 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

Bring a medium pot of salted water to a boil and cook the farro until tender, about 20-25 minutes; drain well.

Rub the beef sirloin with the harissa paste, ensuring an even coating. Season lightly with salt.

Heat the sesame oil in an oven-safe skillet over high heat. Sear the beef until a deep, dark crust forms, about 2-3 minutes per side. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare, or until a thermometer reads 130 deg F (54 deg C).

While the beef rests for at least 10 minutes, toss the snap peas and sliced spring onions into the same hot skillet (off-heat, utilizing residual heat) to quickly wilt them, keeping them bright and snappy.

Fold the farro into the pan to pick up the harissa-infused beef juices.

Slice the beef thinly against the grain. Plate the farro base, top with the sliced sirloin, and arrange the snap peas and scallions alongside. Serve immediately while the beef is juicy and warm.