STEAK BRUSSEL SPROUTS RECIPES

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STEAK AND BRUSSELS SPROUTS WITH SCALLION BUTTER - DELISH



Steak and Brussels Sprouts with Scallion Butter - Delish image

Upgrade your dinner with this hearty Skirt Steak with Scallion Butter and Roasted Brussels Sprouts recipe.

Provided by Judy Kim

Categories     dinner party    main dish

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 8

3 tbsp. butter, at room temperature
2 scallions, chopped
2 lb. skirt steak, cut into 4 pieces
kosher salt
Black pepper
extra-virgin olive oil
1 lb. Brussels sprouts, cut in half
1 tbsp. balsamic vinegar

Steps:

  • Preheat a large cast-iron skillet on high heat. Meanwhile, in a small bowl, whip butter and scallions. Set aside. Rinse and pat dry steak with a paper towel. Season generously with salt and pepper. When cast iron pan is so hot it's smoking, add 1/2 teaspoon olive oil to pan and half the steak. Sear on high for 3 minutes each side. Remove and sear last two steaks. Add 1/2 tablespoon of scallion butter over each steak. Cover loosely with foil and let rest. In a mixing bowl, combine Brussels sprouts and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the same pan, sear Brussels sprouts cut side down until golden brown, about 5 minutes. (If you want a crispier texture, add more olive oil and cook a few more minutes.) Slice steak against the grain and serve with remaining scallion butter. Drizzle balsamic vinegar over brussel sprouts. Serve immediately.

BRUSSELS SPROUTS AND STEAK STIR-FRY RECIPE | BON APPÉTIT



Brussels Sprouts and Steak Stir-Fry Recipe | Bon Appétit image

The trick to a successful stir-fry? Prep everything before you cook.

Provided by Chris Morocco

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 Servings

Number Of Ingredients 13

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings
Steamed rice (for serving)

Steps:

  • Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
  • Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
  • Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
  • Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

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BROILED FLAT IRON STEAK WITH BRUSSELS SPROUTS AND SWEET ...
This one-pan meal is a crowd-pleaser and testament to how 4 ingredients can come together to form a supremely satisfying dish, ready in a flash. We use an old-school cooking trick here and broil the steak directly over the veggies so the meat juices baste them as they caramelize. If you can’t find flat iron, flank steak also works well here, but we like the flavor and texture variety in a large flat iron cut. Brussels sprouts, coaxed to crispy golden brown in the broiler, pair beautifully with the broiled sweet potatoes, which balance the light, pleasant bitterness in the sprouts.
From cookinglight.com
Total Time 25 minutes
Calories 289 per serving
  • Preheat broiler, with oven rack 6 inches from heat. Place Brussels sprouts and potato on a rimmed baking sheet; toss with 1 tablespoon oil, and spread in an even layer. Place a wire rack in pan over vegetables. Rub steak with 1 1/2 teaspoons oil, and place on rack in pan over vegetables. Sprinkle steak with 1 teaspoon thyme, 1/2 teaspoon salt, and half of pepper. Broil 10 minutes. Turn steak over; drizzle with remaining 1 1/2 teaspoons oil, and sprinkle with remaining thyme, salt, and pepper. Broil about 5 minutes or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut across the grain into thin slices. Place vegetables in a bowl; pour in pan juices, and toss to coat.
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BROILED FLAT IRON STEAK WITH BRUSSELS SPROUTS AND SWEET ...
This one-pan meal is a crowd-pleaser and testament to how 4 ingredients can come together to form a supremely satisfying dish, ready in a flash. We use an old-school cooking trick here and broil the steak directly over the veggies so the meat juices baste them as they caramelize. If you can’t find flat iron, flank steak also works well here, but we like the flavor and texture variety in a large flat iron cut. Brussels sprouts, coaxed to crispy golden brown in the broiler, pair beautifully with the broiled sweet potatoes, which balance the light, pleasant bitterness in the sprouts.
From cookinglight.com
Total Time 25 minutes
Calories 289 per serving
  • Preheat broiler, with oven rack 6 inches from heat. Place Brussels sprouts and potato on a rimmed baking sheet; toss with 1 tablespoon oil, and spread in an even layer. Place a wire rack in pan over vegetables. Rub steak with 1 1/2 teaspoons oil, and place on rack in pan over vegetables. Sprinkle steak with 1 teaspoon thyme, 1/2 teaspoon salt, and half of pepper. Broil 10 minutes. Turn steak over; drizzle with remaining 1 1/2 teaspoons oil, and sprinkle with remaining thyme, salt, and pepper. Broil about 5 minutes or until desired degree of doneness. Remove steak from pan, and let stand 5 minutes. Cut across the grain into thin slices. Place vegetables in a bowl; pour in pan juices, and toss to coat.
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A filling steak dinner can be healthy while still feeling decadent when you pair a delicious piece of skirt steak with Brussels sprouts topped with almonds.
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Reviews 3.8
Total Time 20 minutes
Category Beef Recipes
Calories 501 g per serving
  • Reduce heat to medium and melt butter. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Remove from heat and stir in almonds and lemon juice. Serve steak with Brussels sprouts.
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COFFEE-RUBBED STEAK WITH BRUSSELS SPROUTS SALAD RECIPE ...
This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak. (Don't worry. It's not enough to keep anyone up.) And it all comes together at just 427 calories per serving!
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Total Time 20 minutes
Calories 427 per serving
  • Heat a large cast-iron skillet over medium-high. Stir together coffee, 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tablespoon oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside. Whisk together vinegar, mustard, honey, remaining 3 tablespoons olive oil, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt in a large bowl. Add Brussels sprouts, pecans, and blue cheese; toss to coat. Slice steak against the grain. Serve with Brussels sprouts salad.
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  • Preheat oven to 450°. Toss first 6 ingredients, 3 1/2 tablespoons olive oil, and 1 teaspoon salt together in a large mixing bowl. Spread mixture in a single layer onto a large rimmed baking sheet. Roast 20 minutes or until potatoes and Brussels sprouts are tender and browned, stirring halfway through cooking time. Meanwhile, pat steaks dry with a paper towel. Season steaks on both sides with cracked black pepper and 2 teaspoons salt. Heat 1 tablespoon butter and remaining 2 tablespoons olive oil in a large stainless steel or cast iron skillet over high heat. Add steaks and cook, flipping often, 5 to 6 minutes per side or until a thermometer inserted into thickest portion registers 130° (medium). Remove steaks from skillet; cover loosely with aluminum foil. Reduce heat to medium, and add mushrooms and shallots to skillet; cook, stirring often, 1 to 2 minutes. Add minced garlic, and cook 1 more minute. Add brandy, stirring to deglaze skillet; cook 2 minutes or until reduced by half. Stir in beef stock, mustard, and Worcestershire; bring to a simmer, and cook 3 minutes. Reduce heat to medium, and stir in cream and remaining 2 tablespoons butter until butter melts. Cut steaks into 1/2-inch slices; top with mushroom sauce, and garnish, if desired. Serve with potatoes and Brussels sprouts.
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GRILLED STEAKS AND BRUSSELS SPROUTS
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STEAK AND BRUSSELS SPROUT STIR-FRY RECIPE | HELLOFRESH
Add Brussels sprouts, carrots, and as much jalapeño as you like to same pan. Toss until veggies are just barely tender, 5-6 minutes. 5. Finish the stir-fry: Add scallion whites and ginger. Toss until veggies are softened, 3-5 minutes. Add soy sauce, steak, and a squeeze of lemon. Toss until steak is cooked to desired doneness, 2-3 minutes.
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RIBEYE STEAK AND SAUTÉED BRUSSELS SPROUT SKILLET DINNER ...
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