Stovetop Sirloin Steak with Pear–Onion Pan Sauce + High-Heat Roasted Brussels Sprouts

Quick, steakhouse-vibes at home: juicy grass-fed sirloin with a glossy pear-pan sauce (sweet, tart, and peppery), plus crisp-tender Brussels sprouts roasted hard for those toasty edges. Cozy February comfort without feeling heavy.

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Ingredients

Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 1 steak (8 oz) $11.99 (sale)
Brussels sprouts (halves) 12 oz $3.99 (12 oz)
Bartlett pears 1 large pear (about 8–10 oz) $3.49/lb
Organic jumbo yellow onion 1/2 onion, thinly sliced $1.49/lb
Garlic 1 clove, minced $1.99 (3 ct)
Olive oil 2 tbsp
Butter 1 tbsp
Dijon mustard (optional but great) 1 tsp
Red wine or beef broth (or water) 1/4 cup
Apple cider vinegar or lemon juice 1 tsp
Salt & black pepper to taste
Optional starch: Yukon Gold or russet potatoes 1/2 lb, cubed $3.99/3 lb (Yukon)

Instructions

Prep: Heat oven to 450°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cube them now.
Prep veg: Toss Brussels sprouts (and optional cubed potatoes) with 1–1 1/2 tbsp olive oil, salt, and pepper on a sheet pan. Spread cut-side down for the sprouts.
Roast: Roast 18–22 minutes, flipping sprouts once halfway, until deeply browned and tender. (Potatoes may need the full 22–25 minutes; pull sprouts if done earlier.)
Start sauce: While veg roast, thinly slice the pear (or small dice). Thinly slice onion. Mince garlic.
Sear steak (stove): Heat a skillet over medium-high. Add 1/2 tbsp olive oil. Sear steak 3–4 minutes per side (for medium-rare, depending on thickness). Transfer to a plate to rest.
Build pear pan sauce: Lower heat to medium. Add butter, onion, and a pinch of salt; cook 3–4 minutes until softened. Add garlic; cook 30 seconds. Add pear; cook 2–3 minutes.
Deglaze & finish: Add wine/broth, scraping browned bits. Simmer 2–3 minutes until lightly syrupy. Stir in Dijon (optional) and vinegar/lemon. Taste and adjust salt/pepper.
Serve: Slice steak. Spoon pear-onion sauce over top. Plate with roasted Brussels sprouts (and potatoes if using).

Health notes: ~750–850 calories/person (depends on potato add-on and butter). Healthiness: Moderate—high protein; add a potato if you want more carbs, or keep it lighter with just sprouts. Pear adds fiber; watch added butter/sauce sugar (minimal).

Drink pairing: Wine: Washington Syrah (e.g., Charles Smith “Boom Boom!” Syrah) or a WA Merlot.

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