Seared Steaks & Mushroom Agrodolce

with Roasted Potatoes & Brussels Sprouts

40 MIN

+$3.99/serving 4 Servings

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with Flank Steaks

From the Test Kitchen

To elevate this steakhouse-style dish, we’re topping our juicy seared steaks with tender mushrooms cooked with vinegar, sugar, and red pepper flakes—a nod to classic Italian agrodolce, or sweet-and-sour sauce. We’re serving it with a complementary side of roasted potatoes and brussels sprouts (sprinkled with parmesan cheese), then garnishing it all with piquant pickled peppers for bursts of tangy flavor.
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Nutrition

PER SERVING
Calories

490 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Flank Steaks
1¼ lbs Potatoes
½ lb Brussels Sprouts
½ lb Mushrooms
2 Tbsps Balsamic Vinegar
1 Tbsp Sugar
1 oz Sweety Drop Peppers
¼ cup Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the mushrooms.

2 Roast the potatoes & brussels sprouts

Place the diced potatoes and halved brussels sprouts in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to a sheet pan and 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 parmesan; toss to coat. Taste, then 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 both sides. In a large pan, 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.

*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.

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 potatoes and brussels sprouts. Top the steaks with the mushroom agrodolce. Garnish with the peppers. Enjoy!