Beef Steak with Roasted Green Pepper and Caper Sauce, Garlic Chickpea Purée, and Cumin-Glazed Carrots

Name: Beef Steak with Roasted Green Pepper and Caper Sauce, Garlic Chickpea Purée, and Cumin-Glazed Carrots
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz beef sirloin steak or top sirloin; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 2 medium green bell peppers; 2 tbsp capers; 1/2 cup shallot; 6 cloves garlic; 3/4 cup beef broth; 1 tbsp red wine vinegar; 1/4 cup fresh parsley; 2 cups cooked chickpeas; 1/2 cup water; 3/4 tsp ground cumin; 1 tbsp lemon juice; 14 oz carrots; 1 tbsp honey; 1 tbsp butter

An original beef recipe featuring juicy seared steak paired with a bright roasted green pepper and caper sauce, a smooth garlic chickpea purée, and cumin-glazed carrots. Balanced, elegant, and practical for a special meal.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g beef sirloin steak or top sirloin (en 4 porciones)
8 g salt (or to taste)
3 g black pepper (freshly ground)
45 ml olive oil (divided)
300 g green bell peppers (without semillas and en cuartos)
30 g capers (escurridas)
60 g shallot (finely chopped)
18 g garlic (4 cloves for the puree and 2 for the sauce)
180 ml beef broth (for the sauce)
15 ml red wine vinegar
10 g fresh parsley (chopped)
400 g cooked chickpeas (escurridos)
120 ml water (approx., for ajustar the puree)
2 g ground cumin (divided)
15 ml lemon juice
400 g carrots (peladas and cut a lo largo)
15 ml honey
14 g butter

Nutrition facts

per serving

548 kcal

Calories

41 g

Protein

24 g

Carbs

31 g

Fat

7 g

Fiber

17 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. Preheat the oven to 220°C / 425°F. Pat the steaks dry with paper towels and season both sides with 5 g (1 tsp) salt and the black pepper. Let them rest at room temperature while you prepare the vegetables, about 15 minutes.
2
2. Place the green bell peppers on a sheet pan, toss with 15 ml (1 tbsp) olive oil and a pinch of salt, and roast at 220°C / 425°F for 18 to 20 minutes, until tender with charred edges. Set aside.
3
3. While the peppers roast, place the carrots on another sheet pan or oven-safe skillet. Toss with 15 ml (1 tbsp) olive oil, the honey, 1 g (1/4 tsp) ground cumin, and a pinch of salt. Roast at 220°C / 425°F for 20 to 25 minutes, turning halfway through, until golden and tender.
4
4. For the purée, heat the chickpeas in a saucepan with 120 ml (1/2 cup) water, 4 garlic cloves, 15 ml (1 tbsp) olive oil, 1 g (1/2 tsp) ground cumin, and 1 g (1/4 tsp) salt. Cook over medium heat for 5 to 6 minutes to soften the garlic.
5
5. Blend or process the cooked chickpeas with the saucepan liquid and the lemon juice until smooth. Add a little more water if needed. Keep warm over very low heat.
6
6. For the sauce, heat a small skillet with the butter over medium heat. Add the shallot and 2 minced garlic cloves; cook for 2 to 3 minutes until softened. Stir in the roasted peppers, capers, beef broth, and red wine vinegar. Cook for 4 to 5 minutes until slightly reduced.
7
7. Blend the pepper mixture with half of the parsley until you have a slightly rustic sauce. Return the sauce to the skillet, adjust with a pinch of salt if needed, and keep warm over low heat.
8
8. Heat a large skillet or grill pan over medium-high heat until very hot. Add the remaining olive oil and sear the steaks for 3 to 4 minutes per side for medium, or until the center reaches 63°C / 145°F. For medium-rare, cook to 57°C / 135°F. Let the meat rest for 5 minutes before slicing.
9
9. Spoon a bed of garlic chickpea purée onto each plate. Set the steak on top, coat with the roasted green pepper and caper sauce, and serve with the glazed carrots. Finish with the remaining fresh parsley.
10
10. If desired, add a few extra drops of lemon juice over the carrots just before serving to brighten the dish.

Chef tips

For a deeper sauce flavor, peel the roasted peppers after taking them out of the oven and let them steam for 5 minutes in a covered bowl. If you prefer a smoother texture, strain the sauce after blending.

Substitutions

You can use flap steak, New York strip, or ribeye instead of sirloin. Shallot can be replaced with white onion. If you do not want to use honey, replace it with maple syrup. For a dairy-free version, use olive oil instead of butter.

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
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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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