Sriracha Sauce-Glazed Beef Flank Steak with Leek
- Beef flank steak260 g403 kcal
- Cardamom4 g12 kcal
- Flaxseed oil34 ml301 kcal
- Leek2 piece122 kcal
- Mustard seed6 g30 kcal
- Pearl barley213 g750 kcal
- Queso fresco34 g31 kcal
- Sea salt6 g0 kcal
- Spinach1 bunch35 kcal
- Sriracha sauce291 ml271 kcal
- Thyme1 sprig1 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.