This steak on carrot-tahini purée is bursting with flavour and it is easy to make. It makes a perfect lunch or a gorgeous dinner, especially when a tender steak is paired with a creamy sweet carrot-tahini purée and green peas.
We all know the meat-potato combination. Right? When I was little that was a classic. There was no meat without potatoes and no potatoes without meat. And my grandmother and my mom still cook that way today. I love potatoes but sometimes a variation makes a big difference.
Check out this dish. A pallet of colours and a real flavour explosion on your plate. It is absolutely beautiful. It is so simple to transform a couple of humble ingredients into a fancy and delicious dish
Moreover, you can swap the mashed potatoes with a lovely purée, too. And for a purée, there are plenty of options. For instance, use a pumpkin, celeriac, sweet potato, carrots or cauliflower. They all make a wonderful purée.
Carrot-tahini purée
This time I decided on carrots. Thanks to the sweet carrots, garlic and tahini it makes a great healthy variation. Call it a spin to a classic hummus recipe if you like. The sweetness of the carrots with a light note of nuttiness makes a great contrast to the steak and the slightly crunchy peas. So incredibly comforting, too.
Sauteed carrots create a lovely texture combined with garlic, tahini paste and a dollop of cream cheese. That bright orange colour is simply a joy to see and eat.
Besides pairing it with a steak, this carrot-tahini purée can be used as a dip as well. For instance, you can put it in a salad or dip some nachos or any crunchy vegetable in it. Yummy.
This purée was calling for a steak. And I simply fancied one so much, that I had to buy one. I like my steak to be medium-rare, sometimes rare. Not completely bloody, just a bit pink in the centre. Also, when buying a steak, make sure you pick one without any chewy tendons. And, a secret to a tender steak is to sear it well on all sides and then let it rest for a couple of minutes outside the pan.
Additionally, for more delicious meat recipes check these out: BBQ spare ribs, a classic onion beef liver this scrumptious pork roast or these spicy carrot meatballs. Let me know which one is your favourite.
Ingredients for a portion of steak on carrot-tahini purée:
- 200 g steak
- 2 carrots
- 1 garlic clove
- 1 small red onion (sliced)
- about 2 Tbsp of sunflower oil
- 40-50 g green peas (frozen)
- 1 Tbsp of tahini paste
- 1 Tbsp of cream cheese (Philadelphia)
- sea salt
- fresh parsley for garnish
Start with making the carrot-tahini purée. Wash and trim the carrots. Then, cut them into larger chunks and put them into a medium pot, together with peeled garlic. Cover halfway with water, cover with a lid and cook until tender.
Once the carrots and garlic are tender drain them, add the tahini paste and a spoon of cream cheese and purée until smooth. Season with salt, give a quick stir, cover with a lid and keep warm on a side.
Preheat a medium frying a nonsticking pan. Grease your steak with some oil all over. When the pan is hot, add the steak in it and sear it on all sides, for 3 minutes. When the steak has formed a nice crust and is cooked to your liking, remove it from the pan and allow it to rest on a cutting board for 5 minutes. You may cover it with aluminium foil.
In the meantime, add a smaller pan of the sliced onion and a teaspoon of oil. Sautee them for a couple of minutes or until soft. Then, add the green peas and cook until warm.
Finally, scoop a couple of spoons of carrot purée on the plate and top it with peas. Nicely arrange the steak on it. Sprinkle it with some fresh parsley. Serve the steak on carrot-tahini puree with some green salad or a slice of bread if you like.
Enjoy.
