Beef Steak with Coffee, Piloncillo and Orange Sauce, served with Roasted Cauliflower Purée and Green Beans with Pepitas

Name: Beef Steak with Coffee, Piloncillo and Orange Sauce, served with Roasted Cauliflower Purée and Green Beans with Pepitas
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz sirloin or strip steak; 1 1/2 tsp fine salt; 1 tsp ground black pepper; 2 tbsp olive oil; 4 cloves garlic; 1 whole orange; 1/2 cup espresso or strong coffee; 2 tbsp grated piloncillo; 1 tbsp apple cider vinegar; 2 tbsp unsalted butter; 1 1/2 lb cauliflower; 1/4 cup heavy cream; 10 oz green beans; 1/4 cup pumpkin seeds; 1/2 cup red onion; 1/2 tsp ground cumin

An original beef dish where steak is seared and finished with a glossy coffee, piloncillo, and orange sauce. It is served with silky roasted cauliflower purée and sautéed green beans with pepitas for contrast in texture and flavor.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

700 g sirloin or strip steak (1 in de grosor)
8 g fine salt (divided)
3 g ground black pepper (divided)
30 ml olive oil (divided)
12 g garlic (2 cloves chopped and 2 cloves whole with peel)
1 piece orange (1/3 cup de jugo)
120 ml espresso or strong coffee (freshly hecho)
25 g grated piloncillo (or sugar mascabado)
15 ml apple cider vinegar
30 g unsalted butter (cold, diced)
700 g cauliflower (en floretes)
60 ml heavy cream
300 g green beans (without puntas)
35 g pumpkin seeds (peladas)
80 g red onion (en pluma fina)
1 g ground cumin

Nutrition facts

per serving

525 kcal

Calories

39 g

Protein

18 g

Carbs

33 g

Fat

5 g

Fiber

13 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

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Place the cauliflower and the 2 whole unpeeled garlic cloves on a sheet pan. Toss with 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Roast for 25 to 30 minutes at 220°C / 425°F until the cauliflower is browned and tender.
2
While the cauliflower roasts, pat the beef steak dry with paper towels. Season both sides with 3 g (1/2 tsp) salt, 2 g (3/4 tsp) black pepper, and the orange zest.
3
Heat a large heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and sear the beef steak for 3 to 4 minutes per side, depending on thickness, until deeply browned. For medium doneness, aim for an internal temperature of 57°C / 135°F. Transfer the meat to a plate and let it rest for 8 minutes.
4
In the same skillet, reduce to medium heat. Add the red onion and cook for 2 minutes. Stir in the 2 chopped garlic cloves and the ground cumin; cook for 30 seconds, stirring constantly.
5
Add the coffee, orange juice, grated piloncillo, and apple cider vinegar. Scrape the bottom of the skillet to dissolve the browned bits. Cook for 4 to 6 minutes until the sauce reduces and becomes lightly syrupy.
6
Turn off the heat under the skillet and add the cold cubed butter, stirring until melted and the sauce looks glossy. Taste and adjust with 1 g (1/4 tsp) salt if needed.
7
When the cauliflower is ready, squeeze the roasted garlic flesh out of the skins. Blend or process the roasted cauliflower, roasted garlic, heavy cream, 1 g (1/4 tsp) salt, and a pinch of pepper until smooth. If you prefer a looser texture, add 15 to 30 ml (1 to 2 tbsp) hot water.
8
Toast the pumpkin seeds in a dry skillet over medium heat for 2 minutes, until they begin to pop lightly. Remove them. In the same skillet, cook the green beans with 1 tablespoon of water for 2 minutes so they turn bright green; then add a pinch of salt, a pinch of pepper, and sauté 2 more minutes with the residual heat. Stir in the toasted pumpkin seeds at the end.
9
Slice the beef steak against the grain. Serve a base of roasted cauliflower purée, arrange the meat on top or alongside, spoon over the coffee, piloncillo, and orange sauce, and finish with the green beans and pepitas.

Chef tips

For a better crust, let the steak sit at room temperature for 15 minutes before searing and avoid moving it on the first side. The sauce should reduce enough to coat a spoon, but not become as thick as caramel.

Substitutions

You can use ribeye, top sirloin, or picanha instead of the suggested cut. Piloncillo can be replaced with brown sugar. If you do not want to use cream, replace it with 45 ml (3 tbsp) hot stock and 15 ml (1 tbsp) extra olive oil in the purée.

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
View on Amazon
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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