Beef Steak with Black Garlic Pepper Crust, Seared Zucchini and Creamy Lemon Chickpea Mash

Instructions

1. 1

   1. Pat the steaks dry with paper towels. In a small bowl, mash the black garlic with the black pepper, rosemary, 1 tablespoon olive oil, and 1 teaspoon salt into a paste. Rub the mixture over both sides of the beef and let it rest for 10 minutes at room temperature.

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   2. For the mash, place the chickpeas, Greek yogurt, lemon zest, 2 tablespoons lemon juice, cumin, 1/2 teaspoon salt, and hot water in a food processor or blender. Blend until smooth and creamy. Keep warm.

3. 3

   3. Heat a large skillet or griddle over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and, once hot, sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches about 135°F to 140°F / 57°C to 60°C. If preferred, finish them in a preheated oven at 400°F / 200°C for an additional 3 to 5 minutes.

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   4. Transfer the beef to a plate and add the butter over the hot steaks. Let them rest for 5 minutes so the juices redistribute.

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   5. In the same skillet, add the remaining 1 tablespoon olive oil and the shallot. Cook for 1 minute over medium heat. Add the zucchini and the remaining salt. Sauté for 5 to 7 minutes, stirring occasionally, until golden and tender.

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   6. Gently reheat the chickpea mash if needed over low heat for 1 to 2 minutes, stirring so it does not stick.

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   7. To serve, spread the chickpea mash onto each plate, place the sliced steak on top or alongside, add the golden zucchini, and finish with the chopped fresh parsley.

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   8. Serve immediately, with a few extra drops of lemon if you want to brighten the flavor of the black garlic and herbs.