Beef Steak with Smoky Roasted Bell Pepper and Basil Sauce, Crispy Chickpeas, and Lemon Zucchini

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the red bell peppers on a baking tray, rub them with 1 tablespoon olive oil, add a pinch of salt, and roast for 18 to 20 minutes until deeply browned and soft.

2. 2

   Meanwhile, dry the cooked chickpeas very well with a towel. Toss them with 1 tablespoon olive oil, half of the smoked paprika, the ground cumin, 1/2 teaspoon salt, and a little black pepper. Spread them on another tray and bake at 220°C / 425°F for 20 to 25 minutes, shaking halfway through, until crispy.

3. 3

   When the peppers are ready, transfer them to a bowl and cover for 5 minutes so they steam. Then blend them with 4 garlic cloves, red wine vinegar, beef broth, basil leaves, the remaining smoked paprika, red pepper flakes if using, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 tablespoon olive oil, and a pinch of salt until smooth.

4. 4

   Pour the sauce into a small saucepan and cook over medium heat for 3 to 4 minutes. Stir in the butter and mix until glossy. Adjust with salt and black pepper, turn off the heat, and keep warm.

5. 5

   Season the beef sirloin steaks on both sides with the remaining salt and remaining black pepper. Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the steaks for 2 minutes per side until a golden crust forms.

6. 6

   Transfer the skillet with the steaks to the oven at 220°C / 425°F and cook for 4 to 6 minutes more for medium doneness, or to your preferred doneness. Remove from the oven and add 1 tablespoon butter over the meat. Let the steaks rest for 5 minutes.

7. 7

   While the meat rests, heat the remaining 1 tablespoon olive oil in another skillet over medium-high heat. Add the zucchini and sauté for 4 to 5 minutes until tender but still firm. Add 1 minced garlic clove, the remaining lemon juice, and a little lemon zest; cook 30 seconds more and season with a pinch of salt.

8. 8

   To serve, spoon a base of smoky roasted bell pepper and basil sauce onto each plate. Arrange the steak, sliced or whole, on top, add the crispy chickpeas on the side, and finish with the lemon zucchini. Serve immediately.