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Steak with Brussels Sprouts and Sweet Potato

Steak with Brussels Sprouts and Sweet Potato paired with a smoky cilantro sauce makes the perfect transition into fall cooking.

Fall is a transition into a festive time of year, when your recipes become soups, stews and slow-cooker recipes. For me, the transition into spring-summer, to fall feels like a blur. As I started my new job in June a few weeks after graduation I told myself that I would not stop blogging.

“Every accomplishment starts with a decision to try.”

Unfortunately, I went from blogging twice a week to once a month, if I was lucky. It was hard for me to balance my new job, going to the gym, eating healthy and writing out the recipes that I was cooking. My time seemed more valuable. But as I look back I realize that I missed documenting my favorite recipes for the world to see. The whole reason I started food blogging was to have a place for me to document what I was making and go back to it when I wanted to cook the recipe again. So now, I am back and ready to continue on my blogging journey and eating everything in moderation.

I find a lot of great recipes in magazines and I usually take photographs of them while I am in the store, instead of purchasing the magazine. That’s where this Steak with Brussels Sprouts and Sweet Potato comes into play. It’s really good, I mean REALLY good. If you are not a fan of steak, you can make this recipe with chicken or your favorite protein and it will be delicious.


 Steak with Brussels Sprouts – Recipe

Steak with Brussels Sprouts and Sweet Potato

Serves 2 (with leftovers)

This Steak with Brussels Sprouts and Sweet Potato is cooked in a cast iron skillet, an excellent conductor of heat. If you are not a fan of cilantro swap for parsley.

Ingredients

  • 1 cup packed cilantro
  • 1/2 teaspoon crushed red pepper flake
  • 1 large clove garlic, finely grated
  • 1 tablespoon tomato paste
  • 2 teaspoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon brown sugar
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pound brussels sprouts, trimmed and halved
  • 1 large sweet potato, peeled and cubed (1/2 inch pieces)
  • salt and pepper to taste
  • 1 1/4 pound porterhouse steak or 2 8-ounce strip steaks (remove from refrigerator 1/2 hour before cooking)

Instructions

  1. Preheat oven to 450 degrees.
  2. Combine cilantro, red pepper flake, garlic, tomato paste, red-wine vinegar, paprika, cumin, brown sugar and 2 tablespoons of olive oil in a food processor or stir really well in a bowl.
  3. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Reduce heat to medium and add brussels sprouts, sweet potato 1/4 teaspoon salt and pepper to taste. Cook, stirring often, until tender, about 9 to 12 minutes. Transfer to a plate.
  4. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon of oil in the pan. Add the steak and cook until browned, about 1-2 minutes per side depending on thickness.
  5. Nestle the vegetables around the steak in the cast iron skillet. Spoon half the sauce over the vegetables and steak. Transfer to oven and cook 8-10 minutes depending on thickness until cooked to desired doneness.
  6. Remove steak from pan and let sit for 10 minutes. Stir the remaining sauce into the vegetables. Slice steak and serve.

Steak with Brussels Sprouts – Notes:

  • Don’t have a cast iron skillet? Use a large oven safe heavy-bottom saute pan
  • Cook the steak according to how YOU like it cooked and how thick the meat you are working with is.
  • If using chicken adjust cooking time to match
  • Double the sauce if you like extra at the end
REVIEW OVERVIEW
Steak with Brussels Sprouts and Sweet Potato
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