Beef Steak with Roasted Corn and Pasilla Chile Sauce, served with Creamy Cilantro Rice and Golden Zucchini

Instructions

1. 1

   1. Season the beef steaks with 5 g (1 tsp) salt and 2 g (3/4 tsp) black pepper. Let them rest at room temperature for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the pasilla chiles in a dry skillet over medium heat for 1 to 2 minutes, turning them, until fragrant but not burnt. Transfer them to a bowl, cover with hot water, and soak for 10 minutes. Drain.

3. 3

   3. For the rice, heat 7 ml (1/2 tbsp) olive oil and 14 g (1 tbsp) butter in a saucepan over medium heat. Add 40 g (about 1/3 cup) chopped onion and 3 g (1 clove) garlic; cook for 2 minutes. Stir in the rice and cook for 1 minute. Add the water and 2 g (1/4 tsp) salt, bring to a boil, cover, and cook over low heat for 15 to 18 minutes until the liquid is absorbed. Remove from the heat.

4. 4

   4. While the rice cooks, make the sauce. In a large skillet, heat 7 ml (1/2 tbsp) olive oil over medium-high heat. Add the corn and cook for 4 to 5 minutes until lightly charred in spots. Add 80 g (about 2/3 cup) onion and 3 g (1 clove) garlic; cook 3 more minutes.

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   5. Transfer the toasted corn, onion mixture, soaked pasilla chiles, beef broth, heavy cream, lime juice, and a pinch of salt to a blender. Blend until very smooth.

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   6. Return the sauce to the skillet and cook over medium heat for 4 to 6 minutes, stirring occasionally, until slightly thickened. Adjust with more salt and pepper if needed. Keep warm over very low heat.

7. 7

   7. In another large cast-iron or heavy skillet, heat 15 ml (1 tbsp) olive oil over medium-high heat until very hot. Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 145°F (63°C). For more doneness, cook slightly longer. Remove the steaks and let them rest for 5 minutes.

8. 8

   8. Sauté the zucchini in the same steak skillet over medium-high heat with the pan juices for 3 to 4 minutes. Add 14 g (1 tbsp) butter, the remaining garlic, smoked paprika, the remaining salt, and the remaining pepper. Cook 2 minutes more until golden and tender.

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   9. Fluff the rice with a fork and mix in the remaining fresh cilantro. For an even creamier texture, stir 1 spoonful of the hot sauce into the rice.

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    10. Serve a bed of cilantro rice on each plate, place a steak on top or alongside, spoon over the roasted corn sauce, and finish with the golden zucchini.