Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (8 oz) 8 oz $11.99 sale (reg $12.49)
• Kroger® Brussels Sprouts (BIG DEAL! 24 oz) 12 oz (half the bag) $6.00
• Apple (in-season winter fruit; Fuji works great) 1 apple Simple Truth Organic® Fuji Apples 2 lb bag $4.19
• Romaine or butter lettuce (winter greens) 2 cups, torn (optional; not required)
• Garlic 2 cloves, smashed Simple Truth Organic® Garlic Bulbs 3 ct $1.99
• Fresh rosemary or thyme (optional) 1 small sprig (not provided)
• Red wine (or beef stock) 1/3 cup (not provided)
• Dijon mustard 1 tsp (not provided)
• Butter 1–2 tbsp (not provided)
• Olive oil 1–2 tbsp (not provided)
• Salt & black pepper To taste (not provided)
• Vinegar (sherry/red wine) 2 tsp (not provided)

Instructions

1. Prep: Heat oven to 450°F. Halve 12 oz Brussels sprouts (or use the halved pack). Pat dry the 8 oz sirloin and season generously with 3/4 tsp salt and 1/2 tsp black pepper. Smash 2 garlic cloves. Thin-slice 1 apple.
2. Roast Brussels: Toss 12 oz Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Roast on a sheet pan 18–22 minutes, tossing once halfway, until browned and tender.
3. Make quick apple salad: In a bowl, toss sliced 1 apple with 2 tsp vinegar, a pinch of salt, and 1 tsp olive oil. Add 2 cups torn lettuce if using. Set aside.
4. Sear steak (stove): Heat a skillet over medium-high with 1 tbsp olive oil. Sear the 8 oz sirloin 3–4 minutes per side for medium-rare (or to preference). Transfer steak to a plate to rest 5–8 minutes.
5. Pan sauce: Lower heat to medium. Add 1 tbsp butter and the 2 smashed garlic cloves plus 1 rosemary sprig (optional). Stir 30 seconds. Add 1/3 cup red wine (or stock) and scrape up browned bits. Simmer 2–3 minutes until slightly reduced. Whisk in 1 tsp Dijon; turn off heat. Taste and adjust salt/pepper. (Optional: add another 1 tsp butter for extra gloss.)
6. Serve: Slice rested steak. Spoon red-wine pan sauce over. Plate with roasted Brussels sprouts and the crisp apple salad.