Beef Steak with Yellow Pepper Basil Sauce, Garlic Golden Potatoes, and Sautéed Spinach

Name: Beef Steak with Yellow Pepper Basil Sauce, Garlic Golden Potatoes, and Sautéed Spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steak; 2 whole yellow bell pepper; 1.3 lb baby potatoes; 6 oz fresh spinach; 6 cloves garlic; 3/4 cup fresh basil; 1/2 cup beef broth; 1/3 cup heavy cream; 1 tbsp lemon juice; 3 tbsp olive oil; 2 tbsp butter; 1 tsp sweet paprika; 1/2 cup white onion; 1 1/2 tsp salt; 1 tsp black pepper

An original beef recipe featuring juicy seared steak topped with a silky roasted yellow pepper and fresh basil sauce with a touch of lemon. It is served with golden garlic potatoes and sautéed spinach for a complete, elegant, and flavorful dish.

20 minPrep

35 minCook

55 minTotal

4Servings

High ProteinGluten-Free

Ingredients

Adjust servings

680 g beef sirloin or strip steak (6 oz cada una)
2 pieces yellow bell pepper (without semillas and en mitades)
600 g baby potatoes (cut a the mitad)
180 g fresh spinach (lavada)
18 g garlic (4 cloves chopped and 2 whole grated or machacados)
20 g fresh basil (leaves lightly compactadas)
120 ml beef broth (low sodium if possible)
80 ml heavy cream (for dar textura a the sauce)
15 ml lemon juice (freshly squeezed)
45 ml olive oil (divided)
28 g butter (divided)
2 g sweet paprika (for the papas)
80 g white onion (chopped finely)
8 g salt (or to taste)
3 g black pepper (freshly ground)

Nutrition facts

per serving

560 kcal

Calories

40 g

Protein

24 g

Carbs

34 g

Fat

4 g

Fiber

20 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
Preheat the oven to 220°C / 425°F. Place the potatoes on a sheet pan and toss them with 1 tablespoon olive oil, 1 tablespoon melted butter, 2 grated garlic cloves, sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until golden and tender.
2
While the potatoes roast, place the yellow peppers skin-side up on another tray or in an oven-safe pan. Roast for 12 to 15 minutes at 220°C / 425°F until the skin is blistered. Transfer them to a bowl and cover for 5 minutes to loosen the skin; then peel them.
3
Blend the roasted peeled peppers with the basil, beef broth, heavy cream, and lemon juice until smooth. Set the sauce aside.
4
Pat the steaks dry with paper towels and season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
5
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium doneness, or until they reach an internal temperature of 63°C / 145°F. For a more cooked finish, cook 1 to 2 minutes longer per side. Remove the steaks and let them rest for 5 minutes.
6
In the same skillet, reduce to medium heat and add the chopped onion, plus 1 additional teaspoon olive oil if needed. Cook for 3 minutes until softened. Add 4 chopped garlic cloves and cook 30 seconds more.
7
Pour the yellow pepper sauce into the skillet with the onion and garlic. Cook for 3 to 4 minutes over medium heat, stirring constantly, until slightly thickened. Stir in 1 tablespoon butter for shine and adjust with the remaining salt and black pepper to taste.
8
In another skillet or in a cleared space of the same pan, add the remaining teaspoon of olive oil and sauté the fresh spinach for 1 to 2 minutes with a pinch of salt until wilted.
9
Serve each plate with one beef steak, a portion of garlic golden potatoes, and sautéed spinach. Spoon the yellow pepper basil sauce over the steak just before serving.

Chef tips

For an even silkier sauce, strain it after blending. If using a thicker cut, finish the steak in the oven at 200°C / 400°F for 3 to 5 minutes after searing.

Substitutions

You can swap the cream for unsweetened plant-based cream for a dairy-free version, and replace basil with fresh parsley for a more herbal profile. The baby potatoes can be replaced with sweet potato cubes, adjusting roasting time as needed.

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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