Beef Steak with Thyme, White Grape and Mustard Sauce, served with Garlic Mashed Potatoes and Sautéed Zucchini

Name: Beef Steak with Thyme, White Grape and Mustard Sauce, served with Garlic Mashed Potatoes and Sautéed Zucchini
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steak; 1 1/2 tsp fine salt; 1 tsp black pepper; 2 tbsp olive oil; 1 1/4 cups seedless white grapes; 1/3 cup shallot; 6 cloves garlic; 2 tsp fresh thyme; 1 tbsp Dijon mustard; 3/4 cup beef broth; 1 tbsp white wine vinegar; 3 tbsp butter; 1 1/2 lb Yukon Gold or white potatoes; 1/2 cup milk; 14 oz zucchini; 2 tbsp fresh parsley; 1 tsp lemon zest

An original beef recipe featuring seared steak finished with a glossy sauce of fresh white grapes, thyme, and mustard. It is served with creamy garlic mashed potatoes and sautéed zucchini for a balanced and elegant plate.

25 minPrep

30 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g beef sirloin or strip steak (4 pieces of grosor medio)
8 g fine salt (divided)
3 g black pepper (freshly ground, divided)
30 ml olive oil (divided)
180 g seedless white grapes (cut por the mitad)
60 g shallot (finely chopped)
18 g garlic (4 cloves for the puree and 2 cloves for the sauce, chopped)
6 g fresh thyme (solo the leaves)
18 g Dijon mustard
180 ml beef broth (unsalted or low sodium)
15 ml white wine vinegar
45 g butter (divided)
700 g Yukon Gold or white potatoes (peladas and diced)
120 ml milk (tibia)
400 g zucchini (en medias lunas)
8 g fresh parsley (chopped)
2 g lemon zest

Nutrition facts

per serving

598 kcal

Calories

42 g

Protein

27 g

Carbs

35 g

Fat

3 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

DairyMustard

Instructions

1
1. Remove the steaks from the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 5 g (1 tsp) salt and 2 g (3/4 tsp) black pepper.
2
2. Place the potatoes in a medium pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook over medium heat for 15 to 18 minutes, until very tender.
3
3. While the potatoes cook, heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) olive oil and 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 steaks and let them rest for 8 minutes.
4
4. In the same skillet, reduce to medium heat and add the shallot, 2 minced garlic cloves, and 5 ml (1 tsp) of the remaining olive oil. Cook for 1 to 2 minutes, stirring, until fragrant.
5
5. Add the white grapes and fresh thyme. Cook for 2 minutes so the grapes soften slightly. Stir in the Dijon mustard, beef broth, and white wine vinegar. Scrape up the browned bits and let the sauce simmer gently for 4 to 5 minutes until slightly reduced.
6
6. Turn off the heat for the sauce and whisk in 15 g (1 tbsp) butter for shine. Taste and adjust with a pinch of salt and the remaining pepper if needed.
7
7. Drain the cooked potatoes and return them to the hot pot. Add 30 g (2 tbsp) butter, the warm milk, and 4 finely minced garlic cloves. Mash until smooth. Season with the remaining 2 g (1/2 tsp) salt.
8
8. Heat another skillet over medium-high heat with the remaining 10 ml (2 tsp) olive oil. Add the zucchini and sauté for 4 to 5 minutes until tender but still firm. Add the lemon zest and chopped parsley, toss, and cook 30 seconds more.
9
9. To serve, place a portion of mashed potatoes on each plate, arrange a steak on top or alongside, and spoon over the thyme, white grape, and mustard sauce. Finish with the sautéed zucchini and serve hot.
10
10. If you prefer to finish the steaks in the oven, after searing you can transfer them to a preheated oven at 400°F (200°C) for 3 to 5 minutes, watching for your desired internal temperature.
11
11. Reheat any remaining sauce over low heat just until warm, without hard boiling, before serving over the rested beef.

Chef tips

For a better crust, dry the steaks very well before searing. If the grapes are very large, cut them into quarters for a more even sauce. Warm the milk for the mash to keep the texture silky.

Substitutions

You can use ribeye or New York strip instead of sirloin. Shallot can be replaced with very finely chopped white onion. If you do not have fresh thyme, use 1/2 tsp dried thyme. Milk can be replaced with unsweetened plant-based milk and butter with olive oil for a dairy-free version.

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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