Beef Steak with Cocoa and Pasilla Chile Crust, Cumin Sweet Potato Mash, and Lime Sautéed Spinach

Instructions

1. 1

   1. In a medium pot, combine the sweet potato, water, and 1/2 teaspoon of the salt. Bring to a boil over medium-high heat and cook for 12 to 15 minutes, until very tender. Drain well.

2. 2

   2. Meanwhile, pat the beef steaks dry with paper towels. In a small bowl, mix the cocoa powder, ground pasilla chile, garlic powder, 1/2 teaspoon of the ground cumin, 1 teaspoon of the salt, and the black pepper.

3. 3

   3. Rub the steaks with 1 tablespoon of the olive oil and coat their surfaces with the cocoa-chile mixture, pressing lightly so it forms a crust.

4. 4

   4. Transfer the cooked sweet potato to a bowl and mash with the butter, warm milk, the remaining 1/2 teaspoon ground cumin, and salt to taste until smooth. Keep warm.

5. 5

   5. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the remaining 1 tablespoon olive oil and sear the steaks for 3 to 4 minutes per side for medium. If using a thermometer, cook to an internal temperature of 135°F / 57°C for medium, or 145°F / 63°C for medium-well.

6. 6

   6. Transfer the steaks to a plate and let them rest for 5 minutes so the juices can redistribute.

7. 7

   7. In the same skillet, reduce to medium heat. Add the minced fresh garlic and cook for 20 seconds, stirring constantly. Add the fresh spinach and sauté for 1 to 2 minutes until just wilted.

8. 8

   8. Add the lime zest and 1 tablespoon lime juice to the spinach, toss well, and turn off the heat. Adjust salt if needed.

9. 9

   9. Serve a base of cumin sweet potato mash, place the beef steak on top or alongside, and finish with the lime sautéed spinach.