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BEEFY

BRUSSELS SPROUTS

TOTAL TIME: 25 MIN

PREP TIME: 5 MIN

LEVEL: EASY

SERVINGS: 4

Ingredients

8 oz 44 Farms Flank Steak

1 lb Brussels Sprouts

1/4 c Canola Oil

1/4 c Balsamic Vinegar Reduction

2 Tbs Lemon Juice

1/2 c Olive Oil

3 1/4 tsp 44 Farms Salt & Pepper Blend

1 Tbs Shallots (minced)

1 tsp Garlic (minced)

 

 


BEEFY BRUSSELS SPROUTS

  • 1
    Pre-heat oven to 450º.
  • 2
    Trim off bottoms of Brussels sprouts and cut in half. If they are very large, cut into quarters.
  • 3
    Place on a baking sheet and toss with 3 Tbs. canola oil and 1 1/2 tsp. 44 Farms Salt & Pepper Blend to coat.
  • 4
    Roast in oven for 15 minutes.
  • 5
    While Brussels sprouts are roasting, heat a cast iron pan over medium-high heat.
  • 6
    Remove flank steak from packaging and pat dry. Season with 1 1/2 tsp. salt and 1 tsp. canola oil.
  • 7
    Sear on both sides, 3 minutes each. Let rest until Brussels sprouts have finished cooking.
  • 8
    To make dressing: combine balsamic vinegar reduction, lemon juice, olive oil, 1/4 tsp 44 Farms Salt & Pepper Blend, shallots and garlic.
  • 9
    When Brussels sprouts are finished cooking, toss with half of the balsamic dressing and place on a serving platter.
  • 10
    Slice flank steak against the grain and place on top of Brussel sprouts. Drizzle with additional dressing or serve on the side.

CHEF'S TIP: Choose Brussels sprouts that are no more than 1-11/2 inches in diameter for even cooking. The tart and sweet balsamic dressing compliments the caramelized Brussels sprouts.

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