STEAK WITH BRUSSEL SPROUTS RECIPES

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SEARED STEAK WITH BRUSSELS SPROUTS AND ALMONDS RECIPE ...



Seared Steak with Brussels Sprouts and Almonds Recipe ... image

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.

Provided by Martha Stewart

Categories     Beef Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 5

1 skirt steak (1 1/2 pounds), cut into 4 pieces
2 tablespoons butter
1 pound Brussels sprouts, trimmed and thinly sliced
1/4 cup chopped almonds, toasted
2 teaspoons fresh lemon juice

Steps:

  • Season steak with coarse salt and ground pepper. Heat a large skillet over medium-high. Add steak and cook until medium-rare, 3 to 5 minutes per side. Transfer to a plate to rest.
  • 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.

Nutrition Facts : Calories 501 g, FatContent 28 g, FiberContent 5 g, ProteinContent 51 g

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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STEAK AND BRUSSELS SPROUTS WITH SCALLION BUTTER - DELISH
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From delish.com
Reviews 4
Total Time 30 minutes
Category dinner party, main dish
Cuisine American
  • 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.
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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
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Since the steaks are served sliced, you can use another cut if you prefer.
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Reviews 4
Total Time 30 minutes
Calories 500 calories per serving
  • Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes. Add wine, scraping up any caramelized bits from bottom of pan. Stir in garlic, rosemary, and remaining 1 tsp. salt and 1/4 tsp. pepper. Serve with sliced meat.
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NEW YORK STRIP STEAKS WITH BRUSSELS SPROUT HASH RECIPE ...
Since the steaks are served sliced, you can use another cut if you prefer.
From myrecipes.com
Reviews 4
Total Time 30 minutes
Calories 500 calories per serving
  • Heat remaining 3 tbsp. oil in a 12-in. frying pan over medium-high heat. Add onion and cook, stirring as little as possible, until well browned, 4 to 5 minutes. Add potatoes and brussels sprouts and cook until browned slightly, about 4 minutes. Add wine, scraping up any caramelized bits from bottom of pan. Stir in garlic, rosemary, and remaining 1 tsp. salt and 1/4 tsp. pepper. Serve with sliced meat.
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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!
From cookinglight.com
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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HANGER STEAK WITH BRUSSELS SPROUTS AND SWEET POTATOES ...
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From realsimple.com
Total Time 1 hours 0 minutes
Calories 580 calories per serving
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