Beef Steak with Asparagus Caper Sauce, Golden Mashed Potatoes and Roasted Radishes

Name: Beef Steak with Asparagus Caper Sauce, Golden Mashed Potatoes and Roasted Radishes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin steak or top sirloin; 1 1/2 tsp fine salt; 1 tsp ground black pepper; 3 tbsp olive oil; 1.75 lb Yukon Gold potatoes or yellow potatoes; 3 tbsp unsalted butter; 1/2 cup whole milk; 10.5 oz radishes; 4 cloves garlic; 8 oz asparagus; 2 oz shallot; 2 tbsp capers; 3/4 cup beef stock; 2 tbsp lemon juice; 1 tsp lemon zest; 1/4 cup fresh parsley; 4 cups water

An original beef recipe featuring pan-seared steak finished with a bright asparagus, caper, and lemon sauce. It is served with buttery golden mashed potatoes and roasted radishes for a balanced, elegant, home-style plate.

25 minPrep

35 minCook

60 minTotal

4Servings

High ProteinDiabetic-Friendly

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

Ingredients

Adjust servings

680 g beef sirloin steak or top sirloin (en 4 pieces of grosor medio)
8 g fine salt (or to taste, divided)
4 g ground black pepper (divided)
45 ml olive oil (divided)
800 g Yukon Gold potatoes or yellow potatoes (peladas and diced)
45 g unsalted butter (divided)
120 ml whole milk (tibia)
300 g radishes (whole si son small or partidos a the mitad)
12 g garlic (2 cloves chopped and 2 whole)
220 g asparagus (without partes duras and sliced finas, reservar the puntas)
60 g shallot (finely chopped)
30 g capers (escurridas)
180 ml beef stock (low sodium)
30 ml lemon juice (freshly squeezed)
2 g lemon zest (finely grated)
10 g fresh parsley (chopped)
1000 ml water (approx., for cocer the papas)

Nutrition facts

per serving

585 kcal

Calories

42 g

Protein

28 g

Carbs

33 g

Fat

4 g

Fiber

24 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
1. Preheat the oven to 220°C / 425°F. Place the radishes on a sheet pan and toss with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the 2 whole garlic cloves. Roast for 20 to 25 minutes at 220°C / 425°F, turning once, until tender and browned at the edges.
2
2. While the radishes roast, place the potatoes in a pot with the water and 1 teaspoon salt. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes until very tender. Drain well.
3
3. Return the drained potatoes to the hot pot for 1 minute over low heat to dry slightly. Add 2 tablespoons butter and the warm milk; mash until smooth. Season with 1/4 teaspoon black pepper and adjust salt to taste. Keep warm.
4
4. Pat the steaks dry with paper towels. Season both sides with the remaining salt and remaining black pepper.
5
5. Heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil. Sear the steaks for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 57°C / 135°F. For medium, cook to 63°C / 145°F. Transfer to a plate and loosely cover to rest for 8 minutes.
6
6. In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil along with the remaining tablespoon of butter. Add the shallot, the 2 minced garlic cloves, and the capers; cook for 2 minutes, stirring, until the shallot softens.
7
7. Add the sliced asparagus and the reserved tips. Cook for 2 to 3 minutes until bright green and just tender.
8
8. Pour in the beef stock, lemon juice, and lemon zest. Scrape the bottom of the skillet to release the browned bits. Cook for 3 to 4 minutes until the sauce reduces slightly. Stir in the parsley and adjust salt and pepper to taste.
9
9. Serve a portion of mashed potatoes on each plate, place a steak on top or alongside, spoon over the asparagus caper sauce, and add the roasted radishes and roasted garlic from the pan.
10
10. If desired, let the sauce sit off the heat for 1 minute before serving so the lemon and parsley settle into the sauce while staying fresh.

Chef tips

For a better crust, let the steaks sit at room temperature for 15 minutes before cooking and pat them very dry. If the skillet gets too hot, lower the heat slightly so the butter in the sauce does not burn.

Substitutions

You can use ribeye, New York strip, or chuck eye instead of sirloin. Shallot can be replaced with finely chopped white onion. If Yukon Gold potatoes are unavailable, use a starchy white potato. For a dairy-free version, replace the butter with additional olive oil and the milk with unsweetened plant-based milk.

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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