Beef Steak with Roasted Tomatillo-Rosemary Sauce, Scallion Mashed Potatoes, and Seared Chayote

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the tomatillos, the white parts of the scallions, and 4 garlic cloves on a sheet pan. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 18 to 20 minutes, until the tomatillos are soft with browned edges.

2. 2

   While the vegetables roast, place the potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil, reduce to medium heat, and cook for 15 to 18 minutes, until very tender.

3. 3

   Season the steaks with the remaining salt and pepper. Let them sit at room temperature for 10 minutes while you continue with the sides.

4. 4

   Drain the potatoes and return them to the hot pot for 1 minute to remove excess moisture. Add the heavy cream, 2 tablespoons butter, and the green parts of the scallions. Mash until smooth but still rustic. Adjust with salt and pepper to taste. Keep warm.

5. 5

   Transfer the roasted tomatillos, roasted scallions, roasted garlic, beef stock, apple cider vinegar, honey, and rosemary to a blender. Blend until smooth. Pour the sauce into a small saucepan and cook over medium heat for 4 to 5 minutes. Whisk in 1 tablespoon butter for shine and keep warm.

6. 6

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chayote slices for 4 minutes without moving them too much. Add the remaining 2 minced garlic cloves, cook 1 minute more, and season with a pinch of salt and pepper. Remove and set aside.

7. 7

   In the same skillet, add the remaining tablespoon of olive oil. Once very hot, cook the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 135 °F / 57 °C. For a more cooked result, bring them to 145 °F / 63 °C. Remove from the heat and let rest for 5 minutes.

8. 8

   Serve a bed of scallion mashed potatoes on each plate. Place the steak on top or alongside, spoon over the roasted tomatillo-rosemary sauce, and finish with the seared chayote. Add a little extra freshly ground black pepper if desired.