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Seared Steaks & Mushroom Agrodolce
with Roasted Potatoes & Brussels Sprouts
40 MIN
2 Servings
From the Test Kitchen
To elevate this steakhouse-style dish, we’re topping our juicy seared steaks with tender mushrooms cooked with balsamic vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce.
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Dietary Information
600 Calories Or Less
-
NutritionPER SERVING
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Calories480 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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1 lb Brussels Sprouts
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½ lb Mushrooms
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¾ lb Carrots
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¼ cup Balsamic Vinegar
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1 Tbsp Sugar
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2 Tbsps Pickled Peruvian Peppers
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¼ cup Grated Parmesan Cheese
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the mushrooms.
2
Roast the carrots & brussels sprouts
Place the carrot pieces and halved brussels sprouts in a bowl. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Reserving the bowl, evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the cheese; toss to coat. Taste, season with salt and pepper if desired.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.
*An instant-read thermometer should register 145°F.
4
Make the mushroom agrodolce
While the steaks rest, 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, 2 to 3 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, 1 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.
5
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and brussels sprouts. Top the steaks with the mushroom agrodolce. Garnish with the peppers. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the mushrooms.
2
Roast the carrots & brussels sprouts
Place the carrot pieces and halved brussels sprouts in a bowl. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Reserving the bowl, evenly divide the seasoned vegetables between two sheet pans; arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the cheese; toss to coat. Taste, season with salt and pepper if desired.
3
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, 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.
*An instant-read thermometer should register 145°F.
4
Make the mushroom agrodolce
While the steaks rest, 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, 2 to 3 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, 1 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.
5
Slice the steaks & serve your dish
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted carrots and brussels sprouts. Top the steaks with the mushroom agrodolce. Garnish with the peppers. Enjoy!
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