Description
A hearty one-pan dinner featuring tender sirloin steak, wholesome barley, and colorful vegetables simmered in savory beef broth. This balanced and satisfying skillet meal is perfect for busy weeknights.
Ingredients
- 1 (12-ounce) petite sirloin steak
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup sliced green onions
- 1 cup diced carrots
- 1 cup chopped broccoli florets
- 1 tablespoon minced garlic
- 1/4 cup chopped roasted red peppers
- 2 cups beef broth
- 4 sprigs fresh thyme
- 1 cup quick-cook barley
Instructions
- Season the sirloin steak on both sides with salt and pepper.
- Heat a large skillet over medium-high heat and add vegetable oil. Sear the steak for about 2 minutes per side until browned. Remove and rest for 5 minutes, then slice thinly, reserving juices.
- In the same skillet, sauté green onions, carrots, and broccoli for 1 to 2 minutes until slightly tender.
- Add garlic and roasted red peppers, cooking for another 1 to 2 minutes until fragrant.
- Return sliced steak and juices to the skillet. Add beef broth and thyme. Bring to a boil.
- Stir in quick-cook barley, cover, reduce heat, and simmer for about 10 minutes until barley is tender.
- Remove thyme sprigs and serve hot.
Notes
- Use top round or strip steak if sirloin is unavailable.
- Add mushrooms or zucchini for extra vegetables.
- Regular barley can be used but requires longer cooking time and extra broth.
- Store refrigerated up to 3 days or freeze up to 2 months.
- Slice steak against the grain for maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
