Sriracha Sauce-Glazed Beef Flank Steak with Leek
Autor: Andrii M.
- Gorczyca6 g30 kcal
- Kardamon4 g12 kcal
- Kasza pęczak213 g750 kcal
- Olej lniany34 ml301 kcal
- Por2 szt.122 kcal
- Ser queso fresco34 g31 kcal
- Sos sriracha291 ml271 kcal
- Sól morska6 g0 kcal
- Stek flank260 g403 kcal
- Szpinak1 pęczek35 kcal
- Tymianek1 gałązka1 kcal
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Aegean-inspired comfort food: tender beef flank steak paired with leek and spinach and pearl barley, finished with thyme and a hit of mustard seed and cardamom. 1. Pat the beef flank steak dry and season with sea salt, mustard seed and cardamom. 2. Heat flaxseed oil in a heavy pan and roast the beef flank steak until it develops a deep golden crust, about 20 minutes. 3. Add leek and spinach to the pan and cook until just tender, stirring in thyme for fragrance. 4. Cook the pearl barley separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sriracha sauce and a scattering of queso fresco before serving hot.