Beef Steak with Roasted Apricot and Pink Peppercorn Sauce, served with Herbed Cauliflower Couscous and Cumin Roasted Carrots

Name: Beef Steak with Roasted Apricot and Pink Peppercorn Sauce, served with Herbed Cauliflower Couscous and Cumin Roasted Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steak; 8 oz fresh apricots; 1.1 lb carrots; 1.3 lb cauliflower; 3 oz shallot; 4 cloves garlic; 0.5 oz fresh parsley; 2 tbsp fresh mint; 3 tbsp olive oil; 2 tbsp butter; 1 tbsp balsamic vinegar; 3/4 cup beef broth; 2 tsp pink peppercorns; 1 tsp ground cumin; 1 tsp sweet paprika; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon zest; 1 tbsp lemon juice

An original beef recipe with a sweet-savory aromatic profile: seared steak finished in the oven, topped with a silky roasted apricot, shallot, and pink peppercorn sauce. It is served with sautéed herbed cauliflower couscous and cumin roasted carrots for a balanced and elegant plate.

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

680 g beef sirloin or strip steak (en 4 porciones of grosor medio)
240 g fresh apricots (partidos a the mitad and boneless)
500 g carrots (peladas and en bastones)
600 g cauliflower (grated or procesada hasta textura of cuscús)
80 g shallot (finely chopped)
12 g garlic (chopped)
15 g fresh parsley (chopped)
8 g fresh mint (chopped)
45 ml olive oil (divided)
28 g butter (divided)
15 ml balsamic vinegar
180 ml beef broth
4 g pink peppercorns (lightly machacada)
3 g ground cumin
2 g sweet paprika
8 g salt (or to taste)
2 g black pepper (or to taste)
2 g lemon zest
15 ml lemon juice

Nutrition facts

per serving

462 kcal

Calories

39 g

Protein

18 g

Carbs

26 g

Fat

6 g

Fiber

12 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

DairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the apricots on a small sheet pan with 1 tablespoon olive oil, a pinch of salt, and half of the shallot. On another sheet pan, toss the carrots with 1 tablespoon olive oil, ground cumin, sweet paprika, a pinch of salt, and a little black pepper.
2
Roast the apricots for 12 minutes at 220 °C / 425 °F, until soft and lightly caramelized. Roast the carrots for 22 to 25 minutes at 220 °C / 425 °F, turning halfway through, until tender and browned on the edges.
3
Meanwhile, pat the steaks dry with paper towels and season both sides with the remaining salt and black pepper. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon olive oil.
4
Sear the steaks for 2 to 3 minutes on the first side and 2 minutes on the second side. Add 1 tablespoon butter to the skillet and baste the meat with the melted butter for 30 seconds. Transfer the skillet to the oven at 220 °C / 425 °F and finish cooking for 4 to 6 minutes, depending on desired doneness. Remove the steaks and let them rest for 8 minutes.
5
For the sauce, return the skillet to medium heat. Add the remaining butter and sauté the rest of the shallot with the garlic for 1 to 2 minutes. Add the roasted apricots, balsamic vinegar, beef broth, and pink peppercorns. Cook for 4 to 5 minutes, pressing some of the fruit to create a rustic silky sauce.
6
In a separate wide skillet, heat the remaining olive oil over medium heat. Add the riced cauliflower and sauté for 4 to 5 minutes until tender but not watery. Add the parsley, mint, lemon zest, lemon juice, and a pinch of salt. Mix well and cook 1 minute more.
7
Slice the steaks if desired or serve them whole. Spoon the cauliflower couscous onto plates, arrange the roasted carrots alongside, and place the steak on top or next to it. Finish with the roasted apricot and pink peppercorn sauce.
8
Serve immediately, making sure each portion includes sauce, carrots, cauliflower couscous, and the fresh herbs incorporated into the side.

Chef tips

If the apricots are quite tart, add 1 or 2 tablespoons of their roasting juices to round out the sauce. Do not overcook the cauliflower so it keeps a fluffy texture.

Substitutions

You can use firm peaches instead of apricots. Shallot can be replaced with finely chopped white onion. If pink peppercorns are unavailable, use freshly ground black pepper plus a little extra lemon zest.

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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