Beef Steak with Roasted Red Pepper, Cumin and Yogurt Sauce, served with Herbed Bulgur and Seared Zucchini

Name: Beef Steak with Roasted Red Pepper, Cumin and Yogurt Sauce, served with Herbed Bulgur and Seared Zucchini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz sirloin or top sirloin steak; 1 large red bell pepper; 1/2 cup plain Greek yogurt; 3 cloves garlic; 1 1/2 tsp ground cumin; 1 tsp sweet paprika; 2 tbsp lemon; 3 tbsp olive oil; 1 1/4 tsp salt; 1 tsp black pepper; 1 cup bulgur; 1 1/2 cups water or vegetable broth; 1/3 cup fresh parsley; 2 tbsp fresh mint; 3 tbsp chives; 2 medium zucchini; 1 tbsp butter

An original beef recipe featuring seared steak finished with a creamy roasted red pepper, cumin, and yogurt sauce. It is served with herb-scented bulgur and pan-seared zucchini for a balanced, flavorful, and distinctive dish.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g sirloin or top sirloin steak (en 4 pieces of grosor medio)
1 grande 200 g red bell pepper (asado and pelado)
120 g plain Greek yogurt (for the sauce)
3 dientes 9 g garlic (2 for the sauce and 1 for the calabacitas)
4 g ground cumin (divided)
2 g sweet paprika (for the carne)
1 60 ml lemon (juice divided, more a poco of zest optional)
45 ml olive oil (divided)
8 g salt (or to taste, divided)
3 g black pepper (divided)
180 g bulgur (crudo)
360 ml water or vegetable broth (for cocer the bulgur)
15 g fresh parsley (chopped)
5 g fresh mint (chopped)
10 g chives (chopped)
2 medianas 300 g zucchini (en medias lunas gruesas)
14 g butter (for terminar the sauce and the calabacitas)

Nutrition facts

per serving

520 kcal

Calories

39 g

Protein

24 g

Carbs

29 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

GlutenDairy

Instructions

1
1. Roast the red bell pepper directly over a flame or under the oven broiler at 450°F / 230°C for 10 to 12 minutes, turning it until the skin is blackened in several spots. Place it in a bowl, cover for 5 minutes, then peel, seed, and reserve the flesh.
2
2. In a blender or food processor, combine the roasted pepper, 2 garlic cloves, Greek yogurt, 1 teaspoon cumin, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth and set aside.
3
3. Lightly rinse the bulgur if desired. Bring the water or broth to a boil in a saucepan, add the bulgur and 1/4 teaspoon salt, reduce the heat, cover, and cook for 10 to 12 minutes until tender. Turn off the heat and let it rest for 5 minutes.
4
4. Fluff the bulgur with a fork and mix in the parsley, mint, chives, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a pinch of black pepper. Keep covered to stay warm.
5
5. Pat the steaks dry with paper towels. Season both sides with the remaining cumin, sweet paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
6
6. Heat a large cast-iron or steel skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches 135°F / 57°C. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F / 205°C for 3 to 5 minutes depending on thickness.
7
7. Transfer the steaks to a plate and let them rest for 5 to 7 minutes so the juices can redistribute.
8
8. In the same skillet, add the butter and the remaining minced garlic clove. Add the zucchini and cook over medium-high heat for 4 to 5 minutes until browned but still firm. Season with a pinch of salt and pepper.
9
9. Lower the heat to medium-low and pour the red pepper sauce into a small saucepan or a clean side of the skillet. Warm it for 1 to 2 minutes without letting it boil hard so the yogurt does not split; it should only become thoroughly hot, around 160°F / 71°C.
10
10. Serve a bed of herbed bulgur on each plate, place the steak on top or alongside, add the browned zucchini, and finish with the warm roasted red pepper, cumin, and yogurt sauce.

Chef tips

For a better crust on the meat, let the steaks sit at room temperature for 15 minutes before cooking and dry the surface very well. The sauce can be prepared a few hours ahead and kept refrigerated.

Substitutions

You can replace the bulgur with quinoa for a gluten-free version. If you do not have Greek yogurt, use thick plain yogurt. Mint can be swapped for dill or extra parsley.

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
View on Amazon