Spanish Beef Steak with Coconut Curry Zucchini Delight

Spanish Beef Steak with Coconut-Curry Zucchini

Caribbean Cuisine meets Spanish flair in this delightful dish, where tender beef steak is paired with a flavorful coconut-curry zucchini, enriched with vibrant spices and aromatic herbs. An intricate balance of textures and tastes, this recipe is a symphony of savory and spicy, perfect for a memorable dining experience for two.

Serves: 2, Difficulty: Intermediate

Ingredients

• 2 beef steaks (approx. 200 grams each)
• 1 large zucchini (approx. 200 grams)
• 1 red bell pepper (approx. 150 grams)
• 1 large onion (approx. 150 grams)
• 3 cloves of garlic
• 1 piece ginger (approx. 20 grams)
• 2 red chillies
• 200 ml coconut milk
• 2 grams curry powder
• 2 grams paprika
• 2 grams cumin
• 2 grams salt
• 2 grams black pepper
• 2 tablespoons olive oil

Method

• Peel and finely chop the onion, garlic, and ginger.
• Slice the zucchini and bell pepper into thin strips.
• Finely chop the red chillies.
• Season the beef steaks with salt, black pepper, and paprika.
• In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef steaks and cook for 3-4 minutes on each side, or until medium-rare. Remove and set aside.
• In the same skillet, add the remaining olive oil. Add the chopped onion, garlic, and ginger. Sauté until fragrant and translucent, about 3 minutes.
• Add the bell pepper, zucchini, and chillies. Sauté for another 5 minutes.
• Pour in the coconut milk and add the curry powder and cumin. Stir well and let it simmer for 5 minutes until the sauce thickens.
• Slice the beef steaks and serve over the coconut-curry zucchini mixture.

Tips

• For a tender steak, let it rest for a few minutes after cooking before slicing.
• Adjust the amount of chillies to control the spice level to your preference.
• For a richer flavor, marinate the beef steaks with the spices for 30 minutes before cooking.

Nutritional Information