Beef Steak with Herb-Pistachio Butter, Roasted Carrot Purée and Lemon Green Beans

Name: Beef Steak with Herb-Pistachio Butter, Roasted Carrot Purée and Lemon Green Beans
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or ribeye steaks; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 5 tbsp unsalted butter; 1/4 cup roasted pistachios; 1/4 cup fresh parsley; 2 tbsp fresh chives; 2 cloves garlic; 2 tsp lemon zest; 2 tbsp lemon juice; 1 lb 5 oz carrots; 1 cup yellow onion; 1/2 cup beef broth; 1/2 tsp ground cumin; 10 oz green beans; 2 tbsp water

An original beef recipe featuring pan-seared steak topped with fragrant herb-pistachio butter. It is served with silky roasted carrot purée and lemon sautéed green beans for an elegant, balanced plate.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeLow CarbHigh Protein

Ingredients

Adjust servings

680 g beef sirloin or ribeye steaks (6 oz cada una)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
30 ml olive oil (divided)
70 g unsalted butter (at room temperature)
35 g roasted pistachios (finely chopped)
10 g fresh parsley (finely chopped)
8 g fresh chives (finely chopped)
6 g garlic (1 clove grated for the mantequilla and 1 clove chopped for the ejotes)
4 g lemon zest (divided)
30 ml lemon juice (divided)
600 g carrots (peladas and cut en trozos)
120 g yellow onion (slice)
120 ml beef broth (for the puree)
1 g ground cumin (for the puree)
300 g green beans (without puntas)
30 ml water (for ayudar a cocinar the ejotes)

Nutrition facts

per serving

612 kcal

Calories

42 g

Protein

15 g

Carbs

42 g

Fat

4 g

Fiber

11 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

DairyTree Nuts

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the carrots and yellow onion on a sheet pan, toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the ground cumin. Roast for 25 minutes, until the carrots are very tender with browned edges.
2
2. While the vegetables roast, make the herb-pistachio butter. In a bowl, mix the unsalted butter, roasted pistachios, parsley, chives, 1 grated garlic clove, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of black pepper. Set aside.
3
3. Transfer the roasted carrots and roasted onion to a blender or food processor. Add the beef broth and blend until smooth. Taste and adjust with a little more salt if needed. Keep warm.
4
4. Pat the beef steaks dry with paper towels. Season both sides with the remaining salt and remaining black pepper.
5
5. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the remaining tablespoon of olive oil and, once hot, add the steaks. Cook for 3 to 4 minutes per side for medium, or until the center reaches 63°C / 145°F. Adjust the time if you prefer a different doneness. Remove the steaks and let them rest for 5 minutes.
6
6. In another large skillet, add the green beans, water, and the chopped garlic clove. Cook over medium heat for 3 minutes, partially covered, so they soften. Uncover, add 1 teaspoon lemon zest, the remaining tablespoon lemon juice, and a pinch of salt, then sauté 2 to 3 minutes more until tender-crisp.
7
7. To serve, spoon a layer of roasted carrot purée onto each plate. Arrange a hot beef steak on top or alongside, add a spoonful of herb-pistachio butter over each steak so it melts slightly, and finish with the lemon green beans.
8
8. Serve immediately, enjoying the contrast of juicy beef, aromatic butter, sweet carrot purée, and fresh green beans.

Chef tips

For a better crust on the meat, take the steaks out of the refrigerator 15 minutes before cooking and dry them very well. The butter can be made ahead and kept chilled; just let it soften slightly before serving.

Substitutions

You can use tenderloin, strip steak, or picanha instead of sirloin or ribeye. Pistachios can be replaced with walnuts or almonds if preferred. The beef broth can be swapped for water or vegetable broth for a lighter flavor.

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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