Ingredients
- 12 oz. Fingerling Potatoes
- Info 1 oz. Butter
- 8 oz. Brussels Sprouts
- 2 Garlic Cloves
- 12 oz. Sirloin Steaks
- 1 fl. oz. Balsamic Glaze
- Info 2 tsp. Beef Demi-Glace
Cooking Instructions
Before You Cook Preheat oven to 450 degrees
If using any fresh produce, thoroughly rinse and pat dry
Prepare a baking sheet with foil and cooking spray
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1
1 Start the Potatoes
Halve potatoes lengthwise.
Place a large oven-safe non-stick pan over medium heat.
Add 2 tsp. olive oil, potatoes, and ¼ tsp. salt to hot pan.
Cover, and stir occasionally until golden, 3-5 minutes.
Uncover and place pan in hot oven.
Roast until tender, 10-12 minutes.
Carefully, stir butter into roasted potatoes until melted.
Cover and set aside.
While potatoes cook, start Brussels sprouts.
2 Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on one half of prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Massage oil and seasoning into Brussels sprouts.
Spread into a single layer on their side. Roast, 8 minutes. If using NY strip steak, roast 5 minutes. Remove from oven.
While Brussels sprouts roast, mince garlic.
3 Sear the Steaks steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
2 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add steaks to hot pan.
Sear undisturbed until browned, 2-3 minutes on one side.
If using NY strip steak, season same amount and sear 2-3 minutes on both sides.
Remove from burner.
4 Roast the Steaks and Brussels Sprouts
Place steaks, seared side up, on empty half of baking sheet.
Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.
If using NY strip steak, place on baking sheet and bake in hot oven until steak reaches a minimum internal temperature of 145 degrees, 9-12 minutes.
Remove steaks from baking sheet and rest, 5 minutes.
Reserve pan; no need to wipe clean. While steaks rest, make sauce.
5 Make the Sauce Return pan used to sear steaks to medium heat.
Add 1 tsp. olive oil and garlic to hot pan.
Cook until fragrant, 30-60 seconds. Add ¼ cup water, balsamic glaze, and demi-glace.
Stir often until thickened, 2-3 minutes.
Season with a pinch of pepper and remove from burner.
If using NY strip steak, halve before serving. Plate dish as pictured on front of card, spooning sauce over steak.
Bon appètit!