Carb Conscious

Steaks & Balsamic Shallot Pan Sauce

with Garlic Butter Squash & Brussels Sprouts

40 MIN

2 Servings

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with Top Sirloin Steaks

From the Test Kitchen

For a rich compliment to seared steaks topped with a tangy balsamic-shallot pan sauce, we're serving a side of tender butternut squash that you'll coat in our herby butter.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

470 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Top Sirloin Steaks
½ lb Brussels Sprouts
½ lb Diced Butternut Squash
1 Shallot
½ oz Garlic & Herb Flavored Butter
2 Tbsps Balsamic Vinegar
1 Tbsp Soy Sauce
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Halve, peel, and finely chop the shallot. In a bowl, whisk together the vinegar, soy sauce, honey, and 2 tablespoons of water. Season with salt and pepper.

2 Roast the squash & brussels sprouts

Line a sheet pan with foil. Transfer the squash to one half of the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned brussels sprouts to other side of the sheet pan. Arrange in an even layer. Return to the oven and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes, 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Finish the sauce

While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the chopped shallot; 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. Turn off the heat. Taste, then season with salt and pepper if desired.

5 Finish & serve your dish

Transfer the roasted squash to a bowl. Add the softened butter and stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted brussels sprouts and finished squash. Top the steaks and brussels sprouts with the finished sauce. Enjoy!

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