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Flank Steaks & Mushroom Agrodolce

with Roasted Squash & Brussels Sprouts

with Top Sirloin Steaks

Active:

35m

Total:

35m

Seared steaks get topped with tender mushrooms cooked with vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. It's served with a complementary side of roasted potatoes and brussels sprouts (sprinkled with parmesan cheese), then garnished with piquant pickled peppers for bursts of tangy flavor.

Details

Nutrition per serving

41g Protein

30g Of Protein

600 Calories Or Less

Ingredients

2 each

Grass-Fed Flank Steaks

8 oz

Brussels Sprouts

4 oz

Mushrooms

1 each

Delicata Squash

2 tbsp

Balsamic Vinegar

1 tbsp

Sugar

½ oz

Sweety Drop Peppers

¼ cup

Grated Parmesan Cheese

¼ tsp

Crushed Red Pepper Flakes

½ tbsp

Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then medium dice the squash. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the mushrooms.

step 2

Roast the squash & brussels sprouts

Place the diced squash and halved brussels sprouts in a bowl. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the parmesan; toss to coat. Taste, then season with salt and pepper if desired.

step 3

Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

step 4

Make the mushroom agrodolce & serve your dish

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 2 to 3 minutes, or until the mushrooms are coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the finished squash and brussels sprouts. Top the steaks with the mushroom agrodolce. Garnish with the peppers. Enjoy!