Beef Steak with Pomegranate-Ancho Chile Sauce, Garlic Chickpea Mash, and Golden Zucchini with Mint

Name: Beef Steak with Pomegranate-Ancho Chile Sauce, Garlic Chickpea Mash, and Golden Zucchini with Mint
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steak; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 2 large dried ancho chile; 1/2 cup hot water; 1/2 cup shallot; 6 cloves garlic; 3/4 cup pomegranate juice; 1 tbsp red wine vinegar; 2 tsp honey; 3/4 tsp ground cumin; 2 cups cooked chickpeas; 1/2 cup vegetable broth or water; 2 tbsp butter; 12 oz zucchini; 2 tbsp fresh mint; 1 tsp lemon zest

An original beef dish balancing deep savory flavor, fruity notes, and a gentle smoky touch. The steak is seared until deeply browned and served with a velvety pomegranate-ancho chile sauce, paired with rustic garlic chickpea mash and golden zucchini finished with fresh mint.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g beef sirloin or strip steak (en 4 porciones of grosor medio)
8 g salt (or to taste)
3 g black pepper (freshly ground)
45 ml olive oil (divided)
12 g dried ancho chile (without stalk ni semillas)
120 ml hot water (for remojar the chile)
80 g shallot (finely chopped)
18 g garlic (4 cloves for the puree and 2 for the sauce, chopped)
180 ml pomegranate juice (without sugar)
15 ml red wine vinegar (for equilibrar the sauce)
14 g honey (optional pero recomendada)
2 g ground cumin (divided)
400 g cooked chickpeas (escurridos)
120 ml vegetable broth or water (hot, for the puree)
28 g butter (for the puree)
360 g zucchini (en medias lunas gruesas)
6 g fresh mint (chopped finely)
2 g lemon zest (finely grated)

Nutrition facts

per serving

565 kcal

Calories

41 g

Protein

28 g

Carbs

30 g

Fat

7 g

Fiber

21 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
1. Season the beef steaks on both sides with salt and black pepper. Let them rest at room temperature for 15 minutes while you prepare the remaining ingredients.
2
2. Place the dried ancho chile in a bowl with 120 ml (1/2 cup) hot water and soak for 10 minutes until softened.
3
3. In a small saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Add the shallot and 2 chopped garlic cloves and cook for 2 to 3 minutes until softened but not too browned.
4
4. Transfer the soaked ancho chile, soaking liquid, cooked shallot, cooked garlic, pomegranate juice, red wine vinegar, honey, and half of the ground cumin to a blender. Blend until completely smooth.
5
5. Return the sauce to the saucepan and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt if needed. Keep warm.
6
6. For the mash, heat 15 ml (1 tbsp) olive oil and the butter in another saucepan over medium heat. Add 4 chopped garlic cloves and cook for 1 minute until fragrant.
7
7. Add the cooked chickpeas, hot vegetable broth or water, and the remaining ground cumin. Cook for 4 to 5 minutes, mashing with a potato masher or blending with an immersion blender until rustic and creamy. Adjust salt and keep warm.
8
8. Heat a large skillet or cast-iron grill pan over medium-high heat until very hot, about 400°F to 425°F (205°C to 220°C at the cooking surface). Add 15 ml (1 tbsp) olive oil.
9
9. Cook the steaks for 3 to 4 minutes per side for medium, or until the center reaches 135°F (57°C). For medium-well, cook to 145°F (63°C). Remove the meat and let it rest for 5 minutes before slicing or serving.
10
10. While the meat rests, cook the zucchini in another large skillet over medium-high heat with the remaining olive oil if needed for 5 to 7 minutes, until browned on the edges and tender. Add the lemon zest and fresh mint at the end, toss, and season with a pinch of salt.
11
11. Serve a bed of garlic chickpea mash on each plate, top with the beef steak, and spoon over the pomegranate-ancho chile sauce. Serve with the golden mint zucchini on the side.
12
12. If you want to keep the plates warm before serving, you can warm them in a 200°F (95°C) oven for 3 to 5 minutes.
13
13. Serve immediately to enjoy the contrast of warm sauce, creamy mash, and juicy beef.

Chef tips

For a smoother, more elegant sauce, strain it after blending. If you want a smokier flavor, toast the ancho chile for 10 seconds per side in a dry skillet before soaking, taking care not to burn it.

Substitutions

You can swap the shallot for white onion, the mint for fresh parsley, and the sirloin for ribeye or top round steak. For a dairy-free version, replace the butter with additional olive oil.

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
View on Amazon
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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