Beef Steak with Coffee-Cumin Crust, Parsnip Purée, and Warm Cucumber Dill Salad

Instructions

1. 1

   1. In a medium saucepan, place the parsnips with enough water to cover and 1 teaspoon of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

2. 2

   2. While the parsnips cook, mix the ground coffee, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper in a small bowl.

3. 3

   3. Pat the steaks dry with paper towels. Rub them with 1 tablespoon of olive oil and coat both sides with the coffee-cumin mixture, pressing lightly to form a crust.

4. 4

   4. Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and sear the steaks for 2 to 3 minutes per side for medium doneness. If you prefer to finish them in the oven, transfer the skillet to a preheated oven at 400°F (200°C) for 3 to 5 more minutes, depending on thickness and desired doneness.

5. 5

   5. Transfer the steaks to a warm plate and let them rest for 5 to 7 minutes so the juices can redistribute.

6. 6

   6. Drain the parsnips and place them in a blender or food processor with the butter, milk, and 1 tablespoon olive oil. Blend until smooth; adjust with a little more milk if you want a softer purée. Taste and adjust salt.

7. 7

   7. In the same skillet used for the beef, reduce to medium heat and add the red onion with the remaining 1 tablespoon olive oil. Cook for 2 minutes, stirring, until just softened.

8. 8

   8. Add the cucumbers and sauté 1 minute more to warm them through without losing their texture. Stir in the white wine vinegar, honey, and fresh dill. Mix well, cook for 30 seconds, and remove from the heat.

9. 9

   9. Spoon a bed of parsnip purée onto each plate, place a beef steak on top or alongside, and finish with the warm cucumber, red onion, and dill salad.

10. 10

    10. If desired, let the plated dish sit for 1 minute before serving so the purée, beef, and warm salad come together better in temperature and aroma.