Beef Steak with Charred Onion Rosemary Sauce, Creamy Cauliflower Polenta and Glazed Carrots

Name: Beef Steak with Charred Onion Rosemary Sauce, Creamy Cauliflower Polenta and Glazed Carrots
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 24 oz beef sirloin or strip steaks; 1 1/2 tsp fine salt; 1 tsp black pepper; 2 tbsp olive oil; 1 large white onion; 4 cloves garlic; 2 tsp fresh rosemary; 3/4 cup red wine; 1 cup beef broth; 1 tbsp balsamic vinegar; 2 1/2 tbsp butter; 1 lb cauliflower; 1/2 cup milk; 1/3 cup grated Parmesan cheese; 1/4 tsp nutmeg; 11 oz carrots; 1 tbsp honey; 1 tsp fresh thyme; 2 tbsp water

An original beef recipe featuring pan-seared steak finished with a bold charred onion, rosemary, and red wine sauce. It is served with silky cauliflower faux polenta and glazed carrots for an elegant yet approachable dish.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeLow CarbHigh ProteinDiabetic-Friendly

Important notice: This recipe is not medical advice. Consult your healthcare professional.

Ingredients

Adjust servings

680 g beef sirloin or strip steaks (4 pieces of grosor medio)
8 g fine salt (divided)
4 g black pepper (freshly ground)
30 ml olive oil (divided)
220 g white onion (cut in wedges)
12 g garlic (chopped)
6 g fresh rosemary (chopped finely)
180 ml red wine (for the sauce)
240 ml beef broth (without exceso of salt)
15 ml balsamic vinegar (for equilibrar the sauce)
35 g butter (divided)
500 g cauliflower (en floretes)
120 ml milk (whole or semidescremada)
35 g grated Parmesan cheese (for the polenta of coliflor)
1 g nutmeg (freshly grated or ground)
320 g carrots (peladas, en mitades a lo largo si son large)
15 ml honey (for glasear)
2 g fresh thyme (solo the hojitas)
30 ml water (for the glaseado of zanahorias)

Nutrition facts

per serving

542 kcal

Calories

43 g

Protein

18 g

Carbs

31 g

Fat

4 g

Fiber

14 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

DairySulfites

Instructions

1
Remove the steaks from the refrigerator 15 minutes before cooking. Pat them dry with paper towels and season both sides with 6 g salt, the black pepper, and 1 tablespoon olive oil.
2
Place a large cast-iron or heavy skillet over medium-high heat for 2 to 3 minutes. Add the white onion with 1 teaspoon oil and cook until deeply browned with lightly charred edges, 6 to 8 minutes; add half of the garlic and cook 30 seconds more. Transfer the onion and garlic to a blender with the red wine, beef broth, and balsamic vinegar, and blend until smooth.
3
Return the skillet to medium heat and pour in the blended sauce. Add the fresh rosemary and cook for 8 to 10 minutes, stirring occasionally, until reduced and lightly thickened. Whisk in 15 g butter and turn off the heat. Keep warm.
4
Meanwhile, place the cauliflower in a pot or steamer with enough water and cook covered until very tender, 10 to 12 minutes. Drain very well.
5
Transfer the cooked cauliflower to a food processor or blender with the milk, Parmesan cheese, nutmeg, 10 g butter, and 1 g salt. Blend until creamy and thick, like polenta. Move it to a small saucepan and keep over very low heat for 2 to 3 minutes, stirring, until hot. Reserve.
6
For the carrots, heat a medium skillet over medium heat. Add the carrots, honey, fresh thyme, water, 1 teaspoon olive oil, 10 g butter, and 1 g salt. Cover and cook for 5 minutes; uncover and cook 5 to 7 minutes more, stirring, until the liquid turns glossy and the carrots are tender and glazed.
7
Preheat the oven to 200 °C / 400 °F to finish the steaks if needed, depending on thickness.
8
Heat the large skillet again over high heat. Add the remaining tablespoon of olive oil and sear the steaks for 2 to 3 minutes per side for medium. If the steaks are thick, transfer them to the preheated oven at 200 °C / 400 °F for 3 to 5 additional minutes, until they reach the desired doneness. Remove and let them rest for 5 minutes.
9
Serve a spoonful of creamy cauliflower polenta on each plate. Set a steak on top or alongside, spoon over the charred onion rosemary sauce, and finish with the glazed carrots.

Chef tips

For a deeper sauce, let the onion become quite dark without burning to bitterness. For an extra silky texture, strain the sauce after blending.

Substitutions

You can use ribeye, top sirloin, or picanha instead of sirloin. Parmesan can be replaced with Grana Padano. If you prefer not to use wine, replace it with more beef broth and an extra teaspoon of balsamic vinegar.

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
View on Amazon
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
View on Amazon
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
View on Amazon