Beef Steak with Smoked Plum-Anise Sauce, Creamy Millet, and Chive Carrots

Name: Beef Steak with Smoked Plum-Anise Sauce, Creamy Millet, and Chive Carrots
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 salt; 1 tsp black pepper; 2 tbsp olive oil; 10.5 oz ripe red plums; 1/2 cup shallot; 2 cloves garlic; 2 pods star anise; 1 tsp smoked paprika; 1 tbsp red wine vinegar; 3/4 cup beef broth; 2 1/2 tbsp butter; 1 cup millet; 1 1/2 cups water; 1 cup whole milk; 1/3 cup grated Parmesan cheese; 14 oz carrots; 1 tbsp honey; 2 tbsp chives; 1 tsp lemon zest

An original beef dish featuring seared steak with a velvety smoked plum and star anise sauce, served over creamy Parmesan millet with butter-glazed chive carrots.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g sirloin or strip steak (en 4 pieces of grosor medio)
8 g salt (or to taste)
3 g black pepper (freshly ground)
30 ml olive oil (divided)
300 g ripe red plums (boneless and diced)
60 g shallot (chopped finely)
6 g garlic (chopped)
2 pieces star anise (whole)
2 g smoked paprika
15 ml red wine vinegar
180 ml beef broth
35 g butter (divided)
170 g millet (enjuagado)
360 ml water
240 ml whole milk
35 g grated Parmesan cheese
400 g carrots (peladas and en bastones)
15 ml honey
8 g chives (chopped finely)
2 g lemon zest

Nutrition facts

per serving

642 kcal

Calories

41 g

Protein

35 g

Carbs

37 g

Fat

4 g

Fiber

31 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
Season the steaks on both sides with salt and black pepper. Let them rest at room temperature for 15 minutes while you prepare the other components.
2
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the millet and toast for 2 minutes, stirring constantly. Pour in the water and milk, bring to a gentle boil, reduce the heat, cover, and cook for 18 to 20 minutes until the millet is tender and creamy.
3
When the millet is cooked, add the grated Parmesan cheese and 15 g (1 tablespoon) butter. Stir until combined, adjust salt if needed, and keep covered over very low heat.
4
While the millet cooks, place the carrots in a wide skillet or saucepan with 120 ml (1/2 cup) water, the honey, and 10 g (2 teaspoons) butter. Cook over medium heat for 8 to 10 minutes until tender and glossy. Add the chives and lemon zest, toss, and keep warm.
5
For the sauce, heat 1 tablespoon olive oil in a small skillet over medium heat. Sauté the shallot for 2 minutes. Add the garlic, smoked paprika, and star anise, and cook for 30 seconds. Add the plums and cook for 3 minutes, lightly crushing them.
6
Add the red wine vinegar and beef broth to the sauce. Cook over medium-low heat for 8 to 10 minutes until the plums break down and the mixture thickens. Remove the star anise, then stir in 10 g (2 teaspoons) butter for shine.
7
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. If you prefer to finish the steaks in the oven, preheat the oven to 400°F (200°C).
8
Place the steaks in the hot skillet and cook undisturbed for 3 to 4 minutes on the first side. Flip and cook 3 to 4 minutes more for medium. If the steaks are thick, finish them in the oven at 400°F (200°C) for 2 to 4 additional minutes, until they reach your desired doneness.
9
Transfer the steaks to a board and let them rest for 5 minutes so the juices redistribute.
10
Spoon creamy millet onto each plate. Top with a steak, spoon over the smoked plum-anise sauce, and serve with the chive carrots on the side.

Chef tips

For a smoother sauce, blend the cooked plums after removing the star anise, then return the sauce to the pan for 1 to 2 minutes. Use steaks of similar thickness for even cooking.

Substitutions

You can swap the millet for soft polenta or pearl couscous, adjusting the liquid and cooking time. If you do not have shallot, use finely chopped white onion. The plums can be replaced with black plums or pluots.

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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