Careme

Ingredients

• Certified Angus Beef Choice Boneless Strip Steak (1 Steak)

  1 lb $19.99
• Fresh Brussels Sprouts - Order by the Pound

  1 lb $1.77
• Kroger® Sweet Potato

  1 lb $4.99
• Kroger® Sliced White Mushrooms

  8 oz $2.79
• Garlic

  2 cloves $1.50
• Shallots

  1 small shallot $4.49
• Kroger® Fresh Lemons Bag

  1/2 lemon $4.99
• olive oil

  2 tbsp
• butter

  1 tbsp
• Dijon mustard

  1 tsp
• beef broth

  1/3 cup
• fresh rosemary or thyme

  1 tsp chopped, optional
• kosher salt

  to taste
• black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Take the 1 pound strip steak out of the refrigerator so it can lose some chill while you prep.
2. Trim 1 pound Brussels sprouts and halve them. Cut 1 pound sweet potato into long wedges. Thinly slice 1 small shallot. Mince 2 garlic cloves. If using herbs, finely chop 1 teaspoon rosemary or thyme. Pat 8 ounces sliced mushrooms dry with paper towels. Cut 1/2 lemon for juicing.
3. Toss the 1 pound sweet potato wedges with 1 tablespoon olive oil, salt, and black pepper on one side of a sheet pan. Toss the 1 pound halved Brussels sprouts with the remaining 1 tablespoon olive oil, salt, and black pepper on the other side. Roast for 25 to 30 minutes, flipping once, until the sweet potatoes are browned on the edges and the Brussels sprouts are deeply caramelized.
4. While the vegetables roast, pat the 1 pound strip steak very dry. Season generously on both sides with kosher salt and black pepper.
5. Heat a heavy skillet over medium-high heat on the stove until very hot. Add the strip steak and sear for about 4 to 5 minutes on the first side. Flip and cook 3 to 5 minutes on the second side for medium-rare to medium, depending on thickness. Transfer the steak to a board to rest for at least 8 minutes.
6. Lower the skillet heat to medium. Add the 8 ounces sliced mushrooms to the dry pan and let them brown, stirring occasionally, for 4 to 5 minutes. Add the sliced shallot, 2 minced garlic cloves, and 1 teaspoon chopped rosemary or thyme if using. Cook 1 minute more.
7. Add 1/3 cup beef broth, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice to the mushrooms. Simmer for 2 to 3 minutes until lightly reduced. Swirl in 1 tablespoon butter and season the sauce with black pepper.
8. Slice the rested 1 pound strip steak across the grain into thick slices. Taste the roasted Brussels sprouts and sweet potatoes and add a final pinch of salt or a small squeeze of lemon if they need brightness.
9. Fan the sliced steak across each plate. Spoon the warm mushroom sauce partly over the steak and partly onto the plate. Stack the roasted Brussels sprouts to one side and the sweet potato wedges to the other for color contrast. Finish with any remaining pan juices from the cutting board over the steak.