Beef Steak with Cocoa and Guajillo Crust, Roasted Corn Purée and Epazote Mushrooms

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Spread 240 g (2 cups) of the corn kernels on a sheet pan, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and a pinch of pepper, and roast for 12 to 15 minutes at 425°F / 220°C until lightly browned at the edges.

2. 2

   While the corn roasts, combine the cocoa powder, ground guajillo chile, garlic powder, ground cumin, 4 g (3/4 tsp) salt, and 2 g (1/2 tsp) black pepper in a bowl.

3. 3

   Pat the sirloin steaks dry with paper towels, rub them with 15 ml (1 tbsp) olive oil, and coat both sides with the cocoa-chile mixture. Let them rest for 10 minutes at room temperature.

4. 4

   For the purée, heat 14 g (1 tbsp) butter in a saucepan over medium heat. Add half of the chopped onion and half of the fresh garlic; cook for 2 to 3 minutes until softened. Stir in the roasted corn, the remaining 120 g (1 cup) corn kernels, the beef broth, and the heavy cream. Cook over medium-low heat for 5 minutes.

5. 5

   Carefully blend the purée mixture until smooth. Add 15 ml (1 tbsp) lime juice and adjust with an extra pinch of salt and pepper if needed. Keep warm over very low heat.

6. 6

   Heat a large cast-iron or heavy skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of about 135°F / 57°C. During the last minute, add 14 g (1 tbsp) butter and baste the meat with the melted butter.

7. 7

   Transfer the steaks to a plate and let them rest for 5 minutes so the juices can redistribute.

8. 8

   In the same skillet, add the mushrooms, the remaining onion, the remaining fresh garlic, and a pinch of salt. Cook for 5 to 6 minutes over medium-high heat until the mushrooms brown and release their moisture. Stir in the fresh epazote and cook 30 seconds more.

9. 9

   Serve a layer of roasted corn purée on each plate, place the sliced steak on top or alongside, and finish with the epazote mushrooms. If desired, add a few extra drops of lime juice just before serving.