Careme

Ingredients

• Certified Angus Beef Boneless New York Strip Value Pack (About 2 per Pack) 2 steaks, 8 oz each (about 1 lb total) $17.59 sale (per lb)
• Fresh Brussels Sprouts - Order by the Pound 12 oz, halved $3.99
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 12 oz, cut into 1-inch chunks $3.50 sale
• Fresh Organic Lemon - Each 1 (zest + 2 tbsp juice) $1.69
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Jumbo Yellow Onions 1/2 medium, thinly sliced $1.29 sale (per lb)
• Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 1/2 cup $2.49
• Olive oil 2 tbsp
• Butter 2 tbsp (optional but recommended)
• Salt to taste
• Black pepper to taste

Instructions

1. Heat oven to 425°F. Toss halved Brussels sprouts and potato chunks with 2 tbsp olive oil, salt, and pepper. Roast 25–35 minutes, flipping once, until browned and tender.
2. Pat steaks dry; season generously with salt and pepper. Let sit at room temp 15 minutes while veggies roast.
3. Heat a heavy skillet on medium-high until very hot. Sear steaks 3–4 minutes per side (for medium-rare, depending on thickness). Transfer to a plate to rest 5–10 minutes.
4. Lower heat to medium. Add sliced onion; cook 2–3 minutes. Add garlic; cook 30 seconds.
5. Add 1/2 cup beef broth; scrape up browned bits. Simmer 2 minutes. Stir in lemon zest + 2 tbsp lemon juice. Off heat, swirl in butter if using. Taste and adjust salt/pepper.
6. Serve steaks with roasted Brussels + potatoes; spoon pan sauce over steak.