Balsamic Steaks & Truffle Mashed Potatoes
with Crispy Parmesan Brussels Sprouts
with Grass-Fed Flank Steaks
Details
Tender steaks get smothered in a tangy shallot pan sauce before joining sides of truffle-butter mashed potatoes and brussels sprouts roasted with parmesan to create a crispy crust.
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Ingredients
2 each
Grass-Fed Flank Steaks
12 oz
Potatoes
8 oz
Brussels Sprouts
1 each
Shallot
¼ cup
Grated Parmesan Cheese
1 oz
White Truffle Flavored Butter
1 tbsp
Balsamic Vinegar
1 tbsp
Soy Sauce
1 tbsp
Light Brown Sugar
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 & start the sauce
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve, peel, and small dice the shallot(s). In a bowl, whisk together the vinegar, soy sauce, sugar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast the brussels sprouts
Meanwhile, in a small baking dish (or medium for 4 servings), drizzle 2 tablespoons of olive oil (or 4 tablespoons for 4 servings) and sprinkle the parmesan in an even layer. Add the halved brussels sprouts, cut side down, in an even layer. Roast 15 to 19 minutes, or until the cheese is browned and crispy and the brussels sprouts are tender when pierced with a fork. Remove from the oven.
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium nonstick 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 5
Finish the sauce & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and roasted brussels sprouts. Top the steaks with the finished sauce. Enjoy!
Ingredients
2 each
Grass-Fed Flank Steaks
12 oz
Potatoes
8 oz
Brussels Sprouts
1 each
Shallot
¼ cup
Grated Parmesan Cheese
1 oz
White Truffle Flavored Butter
1 tbsp
Balsamic Vinegar
1 tbsp
Soy Sauce
1 tbsp
Light Brown Sugar
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 & start the sauce
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Halve, peel, and small dice the shallot(s). In a bowl, whisk together the vinegar, soy sauce, sugar, and 2 tablespoons of water (or 4 tablespoons for 4 servings); season with salt and pepper.
step 2
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the butter and a drizzle of olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
step 3
Roast the brussels sprouts
Meanwhile, in a small baking dish (or medium for 4 servings), drizzle 2 tablespoons of olive oil (or 4 tablespoons for 4 servings) and sprinkle the parmesan in an even layer. Add the halved brussels sprouts, cut side down, in an even layer. Roast 15 to 19 minutes, or until the cheese is browned and crispy and the brussels sprouts are tender when pierced with a fork. Remove from the oven.
step 4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the spice blend. In a medium nonstick 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 5
Finish the sauce & serve your dish
While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced shallot(s); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Taste, then season with salt and pepper if desired. Serve the sliced steaks with the mashed potatoes and roasted brussels sprouts. Top the steaks with the finished sauce. Enjoy!