Steak & Barley Risotto

Recipe Directions

1. For best results, take the steak out of the refrigerator when you start to cook the barley. If you skip this step, you may need to cook the steak longer than this recipe card indicates.
2. Fill a large 6-quart pot with water. Put the pot on the stove over high heat. Add 2 tbsp of salt. (The water should taste salty). Bring the water up to a boil. When the water is boiling, add the barley (a) to the pot. Cook for 16 minutes. Then drain the barley in a strainer in your sink and rinse with cool water.
3. Heat a saucepot over medium heat for 60 seconds. When the pan has warmed up, add 2 tsp of oil or enough to coat the bottom of the pot. Add the mixed root vegetables (b) and season with salt and pepper, Stir once, then sweat the vegetables for 2 minutes.
4. After 2 minutes, remove the saucepot from the heat and add the vegetable stock (c). Return the pot to the heat and stir. Bring the mixture up to a simmer / low boil. Once simmering, add the cooked barley. Keep the mixture on medium or medium-low to maintain a simmer and cook for 14 minutes, stirring frequently.
5. When the vegetables and barley have simmered for 4 minutes, cut open the package of steak (d) and place on a plate. Season both sides with a pinch of salt and pepper. Heat a skillet over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Sear the steak for 4 minutes, then flip over and sear the other side for 4 minutes. (This timing will cook the meat to medium temperature. Add 30 seconds to each side for medium-well.)
6. While the steak is cooking, pick the leaves off of the parsley sprigs (e) and discard the stems. Place the leaves on your cutting board. Remember to stir the barley and vegetables frequently while the steak is cooking. Chiffonade the parsley by putting the leaves into a bundle and tightly wrapping the largest parsley leaf over the rest of the leaves. Finely chop the leaves and place off to the side.
7. After the steak is cooked to your liking, remove from the pan and let it rest on a cutting board.
8. Check the barley risotto after 14 minutes, then taste. If it is tender to the tooth and there is very little liquid left, it is ready. If not, cook for another 1-2 minutes and taste again. If the risotto starts to dry out, add a splash of water. When it is ready, add the chopped parsley to the pot. Add the squash and mascarpone puree (f) and gently stir to incorporate.
9. Spoon the risotto onto your serving plates. Cut the steak into 1/2-inch thick slices and serve on top.