Beef roulades with orange chimichurri, sweet potato cream, and crunchy corn topping

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the sweet potato in a baking dish, toss it with 1 tablespoon olive oil, half of the salt, and some black pepper. Roast for 30 minutes, until very tender and lightly golden.

2. 2

   2. Meanwhile, heat 1 tablespoon olive oil and 10 g butter in a skillet over medium heat. Add the onion and cook for 6 to 8 minutes until translucent. Stir in half of the chopped garlic and cook for 30 seconds more. Add the spinach and sauté for 1 to 2 minutes until wilted. Remove from the heat and let it cool slightly.

3. 3

   3. Lay the beef steaks on a board. Season them with the remaining salt and black pepper. Divide the spinach-onion mixture over each steak, then add the Pategrás cheese. Roll each steak tightly and place seam-side down. Secure with toothpicks or kitchen twine if needed.

4. 4

   4. In a small bowl, mix the parsley, the remaining garlic, orange juice, orange zest, red wine vinegar, 2 tablespoons olive oil, mild crushed red pepper, and dried oregano. Set this orange chimichurri aside.

5. 5

   5. Heat a large oven-safe skillet with 1 tablespoon olive oil and the remaining butter. Brown the beef roulades on all sides, 6 to 8 minutes total. Brush them with 2 tablespoons of the orange chimichurri.

6. 6

   6. Transfer the skillet to the oven at 200 °C / 400 °F and cook the roulades for 12 to 15 minutes, depending on thickness, until the beef is cooked through but still juicy. Remove and let rest for 5 minutes.

7. 7

   7. For the crunchy topping, toast the popcorn kernels in a covered skillet over medium heat until popped. Let cool, then crush lightly together with the sunflower seeds, keeping a coarse texture. Toast this mixture dry for 1 more minute to deepen the flavor.

8. 8

   8. Place the roasted sweet potato in a blender or food processor with the milk and blend until smooth. If needed, warm the mixture for 2 minutes in a saucepan over low heat. Adjust with salt and black pepper.

9. 9

   9. Spread a layer of sweet potato cream on each plate. Cut the beef roulades in half or into thick medallions and place on top. Finish with the crunchy corn-seed topping and spoon over the remaining orange chimichurri.