Beef Steak with Roasted Cherry Tomato and Fennel Sauce, Rustic Mashed Potatoes and Garlic Spinach

Name: Beef Steak with Roasted Cherry Tomato and Fennel Sauce, Rustic Mashed Potatoes and Garlic Spinach
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz sirloin or top sirloin steaks; 1 1/2 tsp fine salt; 1 tsp ground black pepper; 2 cups cherry tomatoes; 1 1/2 cups fennel bulb; 6 cloves garlic; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 3/4 cup beef broth; 2 1/2 tbsp unsalted butter; 1.75 lb Yukon Gold potatoes or yellow potatoes; 1/2 cup milk; 6 cups fresh spinach; 2 tbsp fresh parsley leaves; 1/4 tsp red pepper flakes

An original beef recipe featuring seared steak finished with a bright roasted cherry tomato and fennel sauce with a touch of balsamic vinegar, served with rustic mashed potatoes and garlic spinach.

25 minPrep

40 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g sirloin or top sirloin steaks (6 oz cada una)
8 g fine salt (divided)
3 g ground black pepper (divided)
300 g cherry tomatoes (whole)
180 g fennel bulb (thinly sliced finas)
18 g garlic (4 cloves chopped for the sauce and spinach, 2 cloves for the puree)
45 ml olive oil (divided)
30 ml balsamic vinegar
180 ml beef broth
35 g unsalted butter (divided)
800 g Yukon Gold potatoes or yellow potatoes (peladas and diced medium)
120 ml milk (tibia)
180 g fresh spinach
8 g fresh parsley leaves (chopped)
1 g red pepper flakes (optional)

Nutrition facts

per serving

540 kcal

Calories

40 g

Protein

28 g

Carbs

30 g

Fat

4 g

Fiber

24 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
Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes, sliced fennel, and 4 minced garlic cloves on a small sheet pan. Add 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the balsamic vinegar. Toss well and roast for 20 to 25 minutes, until the tomatoes burst and the fennel is tender with browned edges.
2
While the vegetables roast, place the potatoes in a pot with enough cold water to cover them. Add a generous pinch of salt and bring to a boil. Cook for 15 to 18 minutes until very tender. Drain well.
3
Mash the hot potatoes with the warm milk, 20 g (1 1/2 tablespoons) butter, 2 finely grated garlic cloves, 1/2 teaspoon salt, and a little black pepper. Keep the mash covered and warm.
4
Pat the steaks dry with paper towels. Season both sides with the remaining salt and remaining black pepper.
5
Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the remaining 1 1/2 tablespoons olive oil. Sear the steaks for 2 to 3 minutes per side for medium, or until they reach an internal temperature of 63 °C / 145 °F. If you prefer them more done, add 1 to 3 more minutes depending on thickness. Transfer the meat to a plate and let it rest for 5 minutes.
6
In the same skillet, pour in the beef broth and scrape up the browned bits with a wooden spoon. Add the roasted tomato, fennel, and garlic mixture along with its juices. Cook for 3 to 4 minutes over medium heat until the sauce thickens slightly. Stir in the remaining 15 g (1 tablespoon) butter for shine.
7
In another large skillet, or the same one cleaned, cook the spinach with the optional red pepper flakes for 1 to 2 minutes. Add a pinch of salt and toss until wilted. Remove from the heat and mix with the chopped parsley.
8
Serve a portion of rustic mashed potatoes on each plate. Place a beef steak on top or alongside, spoon over the roasted cherry tomato and fennel sauce, and serve with the garlic spinach.

Chef tips

For a more rustic sauce, crush only part of the tomatoes with a spoon. If your steak is very thick, finish cooking it in the oven at 200 °C / 400 °F for 3 to 5 minutes after searing.

Substitutions

You can use ribeye, New York strip, or chuck eye instead of sirloin. Milk can be replaced with unsweetened plant-based milk to avoid dairy, and butter with more olive oil. If you do not have fennel, use sliced white onion, though the flavor profile will change.

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
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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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