Pan-Seared Beef Sirloin Cap with Roasted Poblano-Lime Sauce, Crispy Potatoes, and Sautéed Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the potatoes on a sheet pan and toss them with 1 tablespoon olive oil, sweet paprika, dried oregano, 1/2 teaspoon salt, and a little black pepper. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden and crispy.

2. 2

   While the potatoes roast, char the poblano peppers directly over a flame or in a very hot skillet for 8 to 10 minutes, turning until the skin is evenly blistered. Transfer them to a bowl and cover for 5 minutes to steam. Then peel them, remove the seeds, and set aside.

3. 3

   Season the sirloin cap steaks with ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 10 minutes at room temperature while you prepare the other components.

4. 4

   In a blender, combine the roasted poblano peppers, sour cream, beef broth, half of the chopped garlic, lime juice, lime zest, and 1/4 teaspoon salt. Blend until smooth.

5. 5

   Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the steaks for 2 minutes per side, until a browned crust forms. Add 1 tablespoon butter and baste the meat with the melted butter for 30 seconds.

6. 6

   Transfer the skillet with the beef to the oven at 200 °C / 400 °F and cook for 4 to 6 minutes for medium, or until desired doneness is reached. Remove the beef and let it rest for 5 to 7 minutes on a warm plate.

7. 7

   In the same skillet, reduce to medium heat and add the white onion, the remaining chopped garlic, and 1/2 tablespoon olive oil. Cook for 2 minutes, stirring, until the onion softens. Add the radishes and sauté for 3 to 4 minutes. Stir in 1 tablespoon butter, a pinch of salt, and a little black pepper, and cook 1 minute more.

8. 8

   Pour the poblano sauce into a small saucepan or into the same emptied skillet, and cook over low heat for 2 to 3 minutes, stirring constantly, until hot and slightly thickened. Do not let it boil vigorously or the sour cream may split.

9. 9

   Slice the sirloin cap into thick pieces. Serve each portion with crispy potatoes, sautéed radishes, and a generous spoonful of roasted poblano-lime sauce. Finish with chopped fresh cilantro on top.