Asturian Skillet Beef with Charred Cabbage, Roasted Pepper and Pumpkin-Seed Picada
A northern-Spanish skillet plate — strips of seared beef from the Asturian tradition, charred green cabbage softened in the same pan, roasted red pepper for sweetness, and a finishing picada of pumpkin seeds, garlic, parsley, and sherry vinegar. The beef-and-pumpkin-seed pairing is one of the strongest natural zinc combinations in the Mediterranean larder.
- Prep
- 8 min
- Cook
- 17 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 150gbeef sirloin or flank, sliced thin (raw → ~110g cooked)
- 150ggreen cabbage, cored and cut into wedges
- 100groasted red pepper (jarred, drained)
- 50gonion, sliced thin
- 1tbsp (14g)extra virgin olive oil
- 18gpumpkin seeds (raw or unsalted toasted)
- 2cloves (6g)garlic, minced
- 1tsp (2g)smoked sweet paprika (Pimentón de la Vera)
- 2tsp (10g)sherry vinegar
- 2tbsp (8g)parsley, chopped
- 1(15g)lemon, juiced
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Pat the beef strips dry. Season with salt and pepper. Set aside at room temperature 5 minutes.
- 02
Make the picada: in a small mortar (or sturdy bowl with a spoon), pound the pumpkin seeds, the garlic, half the parsley, the sherry vinegar, and the smoked paprika into a coarse paste with a pinch of salt. Loosen with 1 teaspoon of the olive oil. Set aside.
- 03
Heat the remaining olive oil in a heavy skillet over medium-high heat until shimmering. Add the cabbage wedges cut-side down. Char 4 minutes without moving, then flip and char the second side 3 minutes. Slide the cabbage to one side of the pan.
- 04
Add the sliced onion to the open side of the pan. Cook 2 minutes until softened.
- 05
Push the onion in with the cabbage. Increase heat to high. Add the beef strips in a single layer. Sear 1.5 minutes per side, just until browned outside but still rosy inside.
- 06
Off heat, scatter the roasted red pepper strips across the pan to warm through. Spoon the picada over the beef and cabbage. Finish with lemon juice and the remaining parsley.
Nutrition (per serving)
- Calories
- 600kcal
- Protein
- 35g
- Carbs
- 22g
- Fat
- 38g
- Fiber
- 7g
- Selenium
- 26mcg
- Zinc
- 6mg
- Iron
- 5.5mg
- B12
- 2.6mcg
- Iodine
- 3mcg
- Sodium
- 690mg