Careme

Ingredients

• Certified Angus Beef Choice Top Round Steak (1 Steak) 12–14 oz steak (serves 2) $7.99 sale (reg $11.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Organic Yukon Gold Potatoes 3/4 lb (optional if you want extra starch) OR skip if you prefer just sprouts $4.99
• Sweet onion (Peruvian Gold) 1/2 small onion, sliced $5.49 (3 lb bag)
• Garlic (pantry or from bulbs) 1–2 cloves, minced $2.79 (bulbs)
• Olive oil (pantry) 2 1/2 Tbsp
• Dijon mustard (pantry) 1 1/2 Tbsp
• Worcestershire sauce (pantry, optional) 1 tsp
• Beef broth or water (pantry) 1/3 cup
• Butter (pantry) 1 Tbsp
• Salt & black pepper (pantry) to taste
• Smoked paprika or chili flakes (pantry, optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cut into 1-inch chunks. Toss Brussels (and potatoes if using) with 2 Tbsp olive oil, salt, pepper, and optional paprika.
2. Oven: Roast Brussels (and potatoes) on a sheet pan, cut-side down for sprouts, 20–25 minutes, shaking once, until browned and tender.
3. Stove: While veg roasts, heat a skillet over medium-high with 1/2 Tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move steak to a plate to rest.
4. Pan sauce: Lower heat to medium. Add onion to the same skillet; cook 2–3 minutes. Add garlic 30 seconds. Stir in broth/water, Dijon, and Worcestershire (if using); simmer 2 minutes, scraping browned bits.
5. Finish: Whisk in butter to gloss the sauce. Taste and adjust salt/pepper. Slice steak against the grain.
6. Serve: Plate roasted Brussels (and potatoes if using), fan steak over top, spoon warm mustard pan sauce.