Beef Steak with Red Onion, Mustard and Thyme Pan Sauce, served with Roasted Squash and Parsley Cauliflower Rice

Name: Beef Steak with Red Onion, Mustard and Thyme Pan Sauce, served with Roasted Squash and Parsley Cauliflower Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb sirloin or strip beef steak; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 4 cups butternut squash; 1 tsp sweet paprika; 1/2 tsp garlic powder; 1 lb cauliflower; 1 cup red onion; 3 cloves garlic; 2 tsp fresh thyme; 2 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 3/4 cup beef broth; 2 tbsp butter; 1/4 cup fresh parsley; 1 tbsp lemon juice

An original beef dish featuring pan-seared steak finished with a glossy red onion, mustard and thyme sauce. It is served with caramelized roasted squash and parsley cauliflower rice for an elegant yet approachable meal.

20 minPrep

30 minCook

50 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 beef steak (1 inch de grosor)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
45 ml olive oil (divided)
500 g butternut squash (pelada and diced small)
2 g sweet paprika
2 g garlic powder (divided)
450 g cauliflower (grated or procesada hasta textura of arroz)
120 g red onion (en pluma fina)
9 g garlic (chopped finely)
4 g fresh thyme (solo the leaves, divided)
30 ml Dijon mustard
15 ml apple cider vinegar
180 ml beef broth
28 g butter
15 g fresh parsley (chopped)
15 ml lemon juice

Nutrition facts

per serving

435 kcal

Calories

35 g

Protein

16 g

Carbs

25 g

Fat

5 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

DairyMustard

Instructions

1
1. Preheat the oven to 220°C / 425°F. Place the butternut squash on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and half of the garlic powder. Spread in a single layer.
2
2. Roast the squash for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender and browned around the edges.
3
3. Meanwhile, pat the beef steak very dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and the remaining garlic powder.
4
4. Heat a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and, when hot, cook the beef steak for 3 to 5 minutes per side depending on thickness, until desired doneness. For medium, aim for an internal temperature of 63°C / 145°F. Remove the meat, loosely cover, and rest for 8 minutes.
5
5. In the same skillet, reduce to medium heat and add the red onion with another 1/2 tablespoon olive oil. Cook for 3 minutes, stirring, until softened. Add the chopped garlic and 1 teaspoon fresh thyme; cook for 30 seconds.
6
6. Stir in the Dijon mustard and apple cider vinegar, scraping up the browned bits from the pan. Add the beef broth and cook for 3 to 4 minutes until the sauce reduces slightly.
7
7. Turn off the heat under the skillet or keep it on very low, then add the butter. Stir until melted and the sauce looks glossy. Taste and adjust with the remaining salt and pepper if needed.
8
8. In another skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the cauliflower rice and cook for 4 to 5 minutes, stirring, until tender but still fluffy. Add the parsley, lemon juice, and the remaining fresh thyme. Season with a pinch of salt and mix well.
9
9. Slice the beef steak against the grain. Serve with the red onion sauce, the roasted squash, and the parsley cauliflower rice.

Chef tips

For a better crust, let the steak sit at room temperature for 15 minutes before cooking and dry it very well. Do not move the meat at the beginning of searing so it browns properly.

Substitutions

You can use ribeye, top sirloin, or strip steak. Butternut squash can be replaced with diced sweet potato, adjusting roasting time as needed. If you do not have fresh thyme, use 1/2 teaspoon dried thyme.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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