PARA ROSBIFE
Components
- One lizard weighing 800 g
- 1 tablespoon of coarse salt
- 1 tablespoon of sweet paprika
- Half a teaspoon of crushed chili pepper
- 2 tablespoons of extra virgin olive oil
Setup mode
- If the meat still has a layer of fat, carefully trim it off with a knife to maintain the shape. Pat the meat dry thoroughly with a paper towel—the drier it is, the better the seasoning will stick.
- Set the Electrolux Air Fryer by Rita Lobo to 200°C and bake for 20 minutes.
- Using the pilon, crush the coarse salt together with the peppercorns and paprika until the grains are thoroughly broken, though not ground into powder. Move the spices to the board; coat the roast beef piece with oil and press the entire surface of the meat into the spices, applying firm pressure to create a crust.
- Put the roast beef in the Air Fryer and cook for 20 minutes until it browns. Halfway through, turn the meat and sprinkle a pinch of sweetener evenly. In the meantime, prepare the purée and the pod.
- Move the roasted steak to a cutting board and allow it to rest for 10 minutes before slicing — this resting period lets the meat’s juices redistribute, making the steak more flavorful. Serve alongside pumpkin puree and the charred pod.
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To slice the steak very thinly like in a bakery, allow the meat to cool, wrap it tightly with plastic wrap, and refrigerate it overnight — the colder the meat, the easier it will be to cut. Alternatively, you can freeze the meat for two hours. Sliced roast beef can be stored in the fridge for up to 5 days or frozen for up to 3 months.
FOR THE PUREN
Components
- 800 grams of Japanese pumpkin peel
- 3 tablespoons of butter
- One garlic clove
- 1 cup of water (tea)
- 1 teaspoon of salt
- grated nutmeg added as needed to taste
Mode of preparation
- Cut the pumpkin into medium-sized cubes of approximately 3 cm — they don’t have to be perfect, but it’s best if they are uniform in size to ensure even cooking. Peel and slice the garlic thinly.
- In a large skillet, place 1 tablespoon of butter and melt it over medium heat. Add the garlic and sauté for one minute. Incorporate the pumpkin, season with salt, pour in a small amount of water to avoid a watery puree, and bring to a boil. Cover the pan, reduce the heat, and cook for approximately 20 minutes until the pumpkin becomes very tender.
- Switch off the heat and, using a mixer, blend the hot pumpkin directly in the pan until it becomes a smooth and creamy puree. Season with nutmeg to your preference, add the remaining butter, and stir until it melts. Taste and adjust the salt if needed. Set aside.
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Components
- 300 grams of Dutch pods
- Add salt and ground pepper as needed to suit your taste.
Ready state
- Thoroughly wash and dry the pods — the drier they are, the better they will sing. Slice and remove the pods.
- Heat a non-stick (or iron) frying pan over medium heat. Once hot, add half of the pods and cook for about 5 minutes, stirring occasionally until they are toasted. Season with salt and pepper to taste, transfer to a plate, and repeat with the remaining pods.
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The steak can be cooked ahead of time and pre-sliced, so you only need to make the purée and the pod when serving.
