Beef Steak with Sesame-Cilantro Crust, Warm Roasted Pineapple Ginger Sauce, with Sweet Potato Mash and Sautéed Peas

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the diced pineapple on a small sheet pan, toss with 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and half of the grated ginger. Roast for 18 minutes, until the edges are lightly caramelized.

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   2. While the pineapple roasts, place the sweet potato in a pot with enough water to cover and 3 g (1/2 tsp) salt. Cook over medium-high heat for 15 to 18 minutes, until very tender.

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   3. On a plate, mix the sesame seeds, sweet paprika, half of the chopped cilantro, 1 g (1/4 tsp) black pepper, and a pinch of salt.

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   4. Pat the beef steaks dry with paper towels. Brush both sides with Dijon mustard and press the sesame-cilantro mixture onto the surface to create a light crust. Let stand at room temperature for 10 minutes.

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   5. Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the steaks for 2 minutes per side until the crust is golden. Transfer the skillet to the oven and finish cooking for 4 to 6 minutes at 220°C / 425°F for medium, or to your preferred doneness. Remove the beef and let it rest for 5 minutes.

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   6. Drain the sweet potato and return it to the pot. Add the heavy cream, 15 g (1 tbsp) butter, 1 g (1/4 tsp) black pepper, and mash until smooth. Adjust with salt to taste.

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   7. In a medium skillet, heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter over medium heat. Add the remaining minced garlic and the peas. Sauté for 3 to 4 minutes. Season with a pinch of salt, the remaining chopped cilantro, and 15 ml (1 tbsp) lemon juice.

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   8. For the sauce, place the same skillet used for the beef over medium heat. Add the beef broth, roasted pineapple, remaining grated ginger, remaining minced garlic, 15 ml (1 tbsp) lemon juice, and scrape up the browned bits. Cook for 3 to 4 minutes until slightly reduced. Lightly crush with a spoon or masher for a rustic texture. Adjust with salt and pepper.

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   9. Serve a bed of sweet potato mash, place the beef steak on top, and spoon over the warm pineapple ginger sauce. Serve with the sautéed peas on the side.

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    10. If you want to keep the beef warm before serving, leave it in the turned-off oven for no more than 3 minutes, using residual heat only to avoid overcooking.