Beef Steak with Smoked Carrot Orange Sauce, served with Creamy Millet and Golden Brussels Sprouts

Name: Beef Steak with Smoked Carrot Orange Sauce, served with Creamy Millet and Golden Brussels Sprouts
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steak; 10.5 oz carrots; 14 oz Brussels sprouts; 1 cup millet; 2 cups beef broth or water; 1/2 cup orange juice; 1 orange orange zest; 1/4 cup chives; 2 oz shallot; 4 cloves garlic; 1/3 cup heavy cream; 2 1/2 tbsp butter; 3 tbsp olive oil; 1 1/2 tsp smoked paprika; 1 tsp ground cumin; 1 tbsp apple cider vinegar; 2 tsp honey; 1 3/4 tsp salt; 1 tsp black pepper

An original beef recipe with a warm, balanced flavor profile: seared steak cooked to your preferred doneness, topped with a silky roasted carrot sauce with smoked paprika and fresh orange. It is served with creamy millet and golden Brussels sprouts for a complete and elegant plate.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g beef sirloin or strip steak (4 pieces of grosor medio)
300 g carrots (peladas and en trozos)
400 g Brussels sprouts (cut a the mitad)
180 g millet (enjuagado)
480 ml beef broth or water (for cocinar the mijo)
120 ml orange juice (freshly squeezed)
1 piece orange zest (solo the parte exterior)
15 g chives (finely chopped)
60 g shallot (finely chopped)
4 cloves garlic (2 for the sauce and 2 for the coles)
80 ml heavy cream (for the mijo)
35 g butter (divided)
45 ml olive oil (divided)
4 g smoked paprika
2 g ground cumin
15 ml apple cider vinegar
14 g honey
10 g salt (or to taste)
3 g black pepper (or to taste)

Nutrition facts

per serving

618 kcal

Calories

41 g

Protein

31 g

Carbs

37 g

Fat

5 g

Fiber

26 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

Dairy

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the carrots on a small baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon smoked paprika, and a pinch of black pepper. On another tray, toss the Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, the ground cumin, and 2 chopped garlic cloves.
2
Roast the carrots and Brussels sprouts at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until the carrots are very tender and the Brussels sprouts are deeply golden on the edges.
3
Meanwhile, place the millet and beef broth or water in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer gently for 18 to 20 minutes until the liquid is absorbed and the millet is tender.
4
Once the millet is cooked, stir in the heavy cream, 15 g butter, and half of the chives. Mix over low heat for 1 to 2 minutes until creamy. Season with a pinch of salt and keep covered.
5
For the sauce, heat 1 teaspoon of the remaining olive oil in a small skillet over medium heat. Sauté the shallot with 2 chopped garlic cloves for 2 to 3 minutes. Add the roasted carrots, orange juice, orange zest, apple cider vinegar, honey, remaining smoked paprika, and 60 ml water. Cook for 3 minutes.
6
Blend the carrot mixture until very smooth. Return the sauce to the skillet, add 10 g butter, and cook over low heat for 2 more minutes. Taste and adjust with salt and black pepper.
7
Pat the steaks dry with paper towels and season both sides with the remaining salt and black pepper. Heat a large skillet or grill pan over medium-high heat with the remaining olive oil. Sear the steaks for 3 to 4 minutes per side for medium, or until they reach an internal temperature of 63 °C / 145 °F. For medium-rare, cook to 57 °C / 135 °F.
8
Transfer the steaks to a plate and let them rest for 5 minutes. If desired, loosely cover them to keep warm without softening the crust.
9
To serve, place a portion of creamy millet on each plate, add the golden Brussels sprouts on the side, and arrange the steak over or beside the millet. Spoon over the smoked carrot sauce and finish with the remaining chives.

Chef tips

For a deeper sauce flavor, let some of the carrot edges caramelize well in the oven. If you want an extra refined finish, strain the sauce after blending.

Substitutions

You can use top sirloin or ribeye instead of strip steak. Millet can be replaced with quinoa, though the texture will change slightly. Heavy cream may be replaced with unsweetened plant cream 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
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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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