Beef Steak with Cocoa-Pecan Crust, Roasted Carrot Mash and Lemon Green Beans

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the carrots on a sheet pan and toss them with 1 tablespoon olive oil, the honey, half of the garlic powder, a pinch of salt, and some black pepper. Roast for 25 minutes, or until very tender with browned edges.

2. 2

   While the carrots roast, combine the pecans, cocoa powder, smoked paprika, cumin, 1/2 teaspoon salt, and half of the black pepper in a bowl. Set this crust mixture aside.

3. 3

   Pat the beef steaks dry with paper towels. Season them with the remaining salt, the remaining garlic powder, and a bit more black pepper. Spread a thin layer of Dijon mustard over the top of each steak and press the cocoa-pecan mixture onto the mustard to create the crust.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Place the steaks in the skillet crust-side up and sear the bottom side first for 2 minutes. Carefully flip and cook 1 more minute on the crust side to lightly set it.

5. 5

   Add 1 tablespoon butter to the skillet and transfer the steaks to the oven at 220°C / 425°F for 4 to 6 minutes for medium, or until they reach your preferred doneness. Remove the steaks and let them rest for 5 minutes.

6. 6

   Transfer the roasted carrots to a processor or mash them by hand. Add the Greek yogurt, 1 tablespoon butter, the zest of half the lemon, and a pinch of salt. Process or mash until smooth but still slightly rustic. Keep warm.

7. 7

   Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the green beans and sauté for 3 to 4 minutes. Add 2 tablespoons water, cover for 1 minute to soften them slightly, then uncover and add the lemon juice, a pinch of salt, and the remaining cumin. Cook 1 minute more.

8. 8

   Serve a bed of carrot mash on each plate. Place a beef steak on top or alongside, add the lemon green beans, and finish with the chopped fresh parsley and extra lemon zest if desired.