Beef Steak with Roasted Poblano Pumpkin Seed Sauce, served with Lemon Quinoa and Glazed Carrots

Instructions

1. 1

   Preheat the oven to 450°F (230°C). Place the poblano peppers on a sheet pan and roast for 15 minutes, turning halfway through, until the skins are blistered and darkened. Transfer them to a bowl and cover for 10 minutes so they steam.

2. 2

   Meanwhile, rinse the quinoa under cold water. Place it in a saucepan with 360 ml (1 1/2 cups) water and 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Let it rest for 5 minutes, then fluff with a fork.

3. 3

   Peel the roasted poblanos and remove the skins, seeds, and stems. Reserve the flesh.

4. 4

   Heat a medium skillet over medium heat and toast the pumpkin seeds for 2 to 3 minutes, stirring constantly, until fragrant and nutty. Remove from the pan.

5. 5

   In the same skillet, add 15 ml (1 tbsp) olive oil and cook the onion for 4 minutes. Add the garlic and cumin and cook 1 minute more.

6. 6

   Transfer the poblano flesh, toasted pumpkin seeds, cooked onion, garlic, heavy cream, and beef broth to a blender. Blend until completely smooth.

7. 7

   Pour the sauce into a small saucepan and cook over low heat for 5 to 7 minutes, stirring occasionally. Season with 2 g (1/2 tsp) salt and a little black pepper.

8. 8

   Season the beef steaks with the remaining 4 g (1 tsp) salt and the remaining black pepper. Heat a large skillet or grill pan over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the steaks for 3 to 4 minutes per side for medium-rare, or until they reach an internal temperature of 135°F (57°C). For medium, cook to 145°F (63°C). Remove and let rest for 5 minutes.

9. 9

   In another large skillet, heat the remaining 15 ml (1 tbsp) olive oil with the butter over medium heat. Add the carrots and cook for 5 minutes, stirring occasionally. Add the honey and 30 ml (2 tbsp) water, cover, and cook 4 to 5 minutes more until tender and glossy. Season with a pinch of salt.

10. 10

    Toss the cooked quinoa with the lemon juice, lemon zest, and chopped parsley.

11. 11

    Serve a bed of lemon quinoa, place the beef steak on top or alongside, spoon over the poblano pumpkin seed sauce, and finish with the glazed carrots.