Beef Steak with Tamarind, Roasted Garlic and Scallion Sauce, served with Rutabaga Mash and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the head of garlic on a small piece of aluminum foil, drizzle with 1 tablespoon olive oil, wrap, and roast for 25 to 30 minutes at 400°F / 200°C until very soft. Let cool slightly and squeeze out the roasted cloves.

2. 2

   While the garlic roasts, place the rutabaga in a pot with enough water to cover and 1 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until tender when pierced with a knife.

3. 3

   Season the steaks on both sides with half of the remaining salt and half of the black pepper. Let them sit at room temperature for 10 minutes while you prepare the other components.

4. 4

   For the sauce, whisk together the tamarind concentrate, honey, apple cider vinegar, water, squeezed roasted garlic, and half of the chopped scallions in a bowl. Set aside.

5. 5

   Once the rutabaga is cooked, drain well and return it to the pot. Add the warm milk, 1 tablespoon butter, a little salt, and the remaining pepper. Mash until smooth but still rustic. Keep warm over very low heat.

6. 6

   Heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon 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 the meat and let it rest for 5 to 7 minutes.

7. 7

   In the same skillet, reduce to medium heat and add the reserved tamarind sauce. Cook for 2 to 3 minutes, stirring, until slightly thickened and the browned bits are incorporated. Add the remaining tablespoon of butter and stir until the sauce is glossy.

8. 8

   In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the spinach with a pinch of salt and sauté for 1 to 2 minutes until just wilted. Add the lemon juice and the remaining scallions, toss, and remove from the heat.

9. 9

   Serve a bed of rutabaga mash on each plate, place a steak on top or alongside, spoon over the tamarind, roasted garlic, and scallion sauce, and finish with the sautéed spinach on the side.