Striploin Steak with Yerba Mate and Garlic Crust, Rustic Sweet Potato and Pumpkin Mille-Feuille, and Warm Scallion Corn Cream

Name: Striploin Steak with Yerba Mate and Garlic Crust, Rustic Sweet Potato and Pumpkin Mille-Feuille, and Warm Scallion Corn Cream
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Argentina
Ingredients: 1.5 lb striploin steaks; 2 tbsp yerba mate; 1/2 cup breadcrumbs; 3 cloves garlic; 2 tbsp fresh parsley; 5 tbsp olive oil; 1 1/4 tsp salt; 1 tsp black pepper; 1.1 lb sweet potato; 1.1 lb pumpkin; 4 oz criollo or tybo cheese; 3/4 cup plus 1 tbsp heavy cream; 2 cups corn kernels; 3 whole scallions; 1 1/2 tbsp butter; 3/4 cup milk; 1 pinch nutmeg

An original Argentine-inspired main course: striploin steak seared and finished with an aromatic crust of yerba mate, garlic, and breadcrumbs, served with rustic baked layers of sweet potato and pumpkin with cheese, plus a warm corn and scallion cream for sweetness and balance.

30 minPrep

55 minCook

85 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 700 g striploin steaks (of 2 a 3 cm of grosor)
2 cda yerba mate (ground fina)
40 g breadcrumbs (preferentemente fino)
3 cloves garlic (chopped)
2 cda fresh parsley (chopped)
5 cda olive oil (divided)
8 g salt (or a taste)
3 g black pepper (freshly ground)
500 g sweet potato (pelada and sliced finas)
500 g pumpkin (pelada and sliced finas)
120 g criollo or tybo cheese (grated grueso)
200 ml heavy cream (for the milhojas)
300 g corn kernels (fresh or congelado)
3 units scallions (parte blanca and verde sliced)
20 g butter (for the cream of maíz)
180 ml milk (for the cream of maíz)
1 pinch nutmeg (freshly grated)

Nutrition facts

per serving

692 kcal

Calories

42 g

Protein

34 g

Carbs

42 g

Fat

5 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish with 1 tablespoon olive oil.
2
2. In a bowl, mix the yerba mate, breadcrumbs, chopped garlic, parsley, 2 tablespoons olive oil, half the salt, and half the black pepper until the mixture is moist and crumbly. Set aside.
3
3. Arrange alternating layers of sweet potato and pumpkin in the baking dish, slightly overlapping. Season every couple of layers with some salt and pepper. Pour the heavy cream over the top and finish with the grated cheese.
4
4. Cover the dish with foil and bake for 30 minutes at 200 °C / 400 °F. Remove the foil and bake 15 minutes more, until the vegetables are tender and the cheese is golden.
5
5. Meanwhile, melt the butter in a medium saucepan over medium heat. Add the scallions and cook for 2 minutes until softened but not browned.
6
6. Add the corn, milk, a pinch of nutmeg, and a pinch of salt. Cook for 8 to 10 minutes, stirring, until the corn is tender. Blend half of the mixture and stir it back into the pan to create a rustic cream. Keep warm.
7
7. Pat the striploin steaks dry with paper towels, rub them with 2 tablespoons olive oil, and season with the remaining salt and black pepper.
8
8. Heat a heavy skillet or griddle over high heat. Sear the steaks for 2 to 3 minutes per side until well browned.
9
9. Transfer the steaks to a small baking tray or dish. Spread the yerba mate mixture on top and press gently so it adheres.
10
10. Transfer the steaks to the oven at 220 °C / 425 °F for 6 to 8 minutes for medium-rare to medium, or until your desired doneness, allowing the crust to become firm and aromatic.
11
11. Let the meat rest for 5 minutes out of the oven. Cut the sweet potato and pumpkin mille-feuille into portions.
12
12. Serve each steak with one portion of the sweet potato and pumpkin mille-feuille and a generous spoonful of warm scallion corn cream.

Chef tips

For a more even crust, lightly grind the yerba mate in a mortar before mixing it. If you want deeper flavor, let the seasoned meat rest for 15 minutes before searing.

Substitutions

You can replace striploin with ribeye or rump steak. Criollo cheese can be swapped for low-moisture mozzarella or fontina. Pumpkin can be replaced with kabocha squash.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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