Dinner · Middle Eastern · 10 min
Harissa-Roasted Beef Top Sirloin with Farro and Sautéed Snap Peas
- Calories
- 862
- Protein
- 68g
- Carbs
- 98g
- Fat
- 21g
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
Method
- 01Preheat your oven to 400 deg F (200 deg C).
- 02Bring a medium pot of salted water to a boil and cook the farro until tender, about 20-25 minutes; drain well.
- 03Rub the beef sirloin with the harissa paste, ensuring an even coating. Season lightly with salt.
- 04Heat 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).
- 05While 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.
- 06Fold the farro into the pan to pick up the harissa-infused beef juices.
- 07Slice 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.
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