Steak & Brussels

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, steak & brussels. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Steak & Brussels is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Steak & Brussels is something that I have loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few components. You can have steak & brussels using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Steak & Brussels:
  1. Get NY Strip Steaks
  2. Take Brussel Sprouts (Roughly)
  3. Take Mushrooms
  4. Prepare Onion
  5. Prepare Peppers (Your Discretion)
  6. Make ready Green Onion
  7. Make ready Garlic
  8. Get Sazón
  9. Get Adobo
  10. Take Black Pepper
  11. Take Kosher Salt
  12. Get Creole Seasoning
  13. Take Seasoned Salt
  14. Take Butter

The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in. The steak is then grilled at high temperature to get the appropriate crust.

Instructions to make Steak & Brussels:
  1. Salt thawed steak generously and return to the fridge for 20 minutes. While that’s percolating, prep your veggies. Cut the stem off of the Brussel, chop in half, then thinly slice.
  2. Remove steak from fridge. Pat any moisture with a paper towel. Season steak with Sazón, black pepper and Adobo. Add a hunk of butter to a frying pan. Turn heat on medium, melt butter and add garlic, onion, peppers and mushrooms. Season veggies with creole seasoning, seasoned salt and black pepper. In a hot pan, add steaks then turn heat down a notch.
  3. When onions are beginning to turn translucent, add in Brussel sprouts and combine. Don’t cook the hell out of the veggies. Adjust heat to finish when the steak is done. If the veggies finish first, just turn them on low and stir occasionally.
  4. I cooked my steak to an internal temperature of 145 F and let it rest (off heat) about 8 minutes or so.
  5. Plate. Slice green onion and use as garnish. I served mine with white rice.

Here's a breakdown of The Best Steak Marinade in. The steak is then grilled at high temperature to get the appropriate crust. Flank steak is similar to skirt, but it has a few characteristic differences. It comes from the belly, but the flank section is further back towards the beef's rear. It's thicker and wider than the skirt, and it cooks up slightly more tender.

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