Lunch

Causa Limeña with Seared Strip Steak

Name: Causa Limeña with Seared Strip Steak
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 2 servings
Ingredients: 1 lb yellow potatoes (Yukon gold), peeled and cut into 1-inch pieces; Sea salt and black pepper; 2 tablespoons fresh lime juice; 1 tablespoon ají amarillo paste; 2 tablespoons neutral oil, divided; 2 beef strip steaks (NY strip), 4 oz each, about ¾ inch thick; 1 ripe avocado; ¼ cup whole milk; 2 tablespoons cilantro leaves; 1 serrano chile, roughly chopped; 1 garlic clove; For ají verde: 1 cup cilantro leaves, ½ cup parsley, 1 serrano chile, 1 garlic clove, 2 tablespoons lime juice, ¼ cup neutral oil, salt; Crispy shallot oil (2 tablespoons oil, 1 shallot, thinly sliced and fried until golden), for garnish; Micro cilantro and Maldon salt for finishing

The classic Peruvian causa—a creamy tower of seasoned yellow potato purée—is elevated here with a seared beef strip steak layered in the middle, avocado mousse, and a bright ají verde. Each component is precise, the texture transitions are luxurious, and the layering demands careful plating; a showcase lunch that honors tradition while showcasing beef.

1065cal per serving 52gprotein 56gcarbs 72gfat 25min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this