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This hearty dish is bursting with bold, zesty flavors thanks to the herbaceous mix of cilantro sauce, pickled jalapeño, and fresh lime juice (a nod to classic Argentinian chimichurri) that we're drizzling over our salmon, sautéed vegetables, and barley.
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Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Once boiling, add the barley and cook, uncovered, 28 to 30 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Quarter the lime. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a separate bowl, combine the cilantro sauce, the juice of 2 lime wedges, and as much of the chopped jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be. Taste, then season with salt and pepper if desired.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
To the pot of cooked barley, add the cooked vegetables, rehydrated currants (draining before adding) and 1 tablespoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished barley topped with the sliced steaks and chimichurri. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs