Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (sale item) 4 x 8 oz steaks (32 oz / 2 lb total) $11.99 (8 oz)
• Kroger® Brussels Sprouts Halves 24 oz (two 12-oz bags) $3.99 (12 oz)
• Organic Jumbo Yellow Onion (or red onion) 2 small onions, very finely minced $2.19/lb (yellow) or $2.99/lb (red)
• Butter 4 tbsp
• Olive oil 3 tbsp (divided)
• Balsamic vinegar (or red wine vinegar) 1 tbsp
• Beef stock (or water + bouillon) 1 cup
• Black pepper, freshly cracked 2–4 tsp (to taste)
• Salt To taste
• Optional: fresh thyme/rosemary 1 tsp leaves

Instructions

1. Heat oven to 425°F. Toss 24 oz Brussels sprouts halves with 2 tbsp olive oil, salt, and plenty of black pepper. Roast cut-side down 18–22 minutes, tossing once, until browned and crisp-tender.
2. Pat steaks very dry. Season generously with salt and pepper. Let sit 10–15 minutes while Brussels roast.
3. Heat a large heavy skillet over medium-high until very hot. Add 1 tbsp olive oil. Sear steaks in batches (don’t crowd) about 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 7–10 minutes.
4. Lower heat to medium. Add 4 tbsp butter to the skillet. Add minced onions + pinch of salt; cook 3–5 minutes until softened. Add optional thyme/rosemary and 2–4 tsp cracked black pepper; bloom 30 seconds.
5. Add 1 cup stock and 1 tbsp balsamic; scrape up browned bits. Simmer 3–6 minutes until slightly reduced and glossy. Taste and adjust salt/pepper.
6. Slice steaks against the grain. Plate with Brussels sprouts and spoon pan sauce over.