Careme

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (sale item) 2 x 8 oz steaks (16 oz total) OR 1 lb and split after cooking $11.99 (8 oz)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 (12 oz)
• Organic Jumbo Yellow Onion (or red onion) 1 small, very finely minced $2.19/lb (yellow) or $2.99/lb (red)
• Butter 2 tbsp
• Olive oil 1 1/2 tbsp (divided)
• Balsamic vinegar (or red wine vinegar) 1 1/2 tsp
• Beef stock (or water + bouillon) 1/2 cup
• Black pepper, freshly cracked 1–2 tsp (to taste)
• Salt To taste
• Optional: fresh thyme/rosemary 1/2 tsp leaves

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts halves with 1 tbsp olive oil, salt, and lots of black pepper. Roast cut-side down 16–20 minutes, tossing once, until browned and crisp-tender.
2. Pat steaks very dry. Season generously with salt and pepper. Let sit at room temp while Brussels roast (10–15 minutes).
3. Heat a heavy skillet over medium-high until very hot. Add 1/2 tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 7–10 minutes.
4. Lower heat to medium. Add 2 tbsp butter to the same skillet. Add minced onion and a pinch of salt; cook 2–3 minutes until softened. Add optional thyme/rosemary and 1–2 tsp cracked black pepper; bloom 30 seconds.
5. Add 1/2 cup stock and 1 1/2 tsp balsamic; scrape up browned bits. Simmer 2–4 minutes until slightly glossy. Taste and adjust salt/pepper.
6. Slice steak against the grain. Plate with roasted Brussels and spoon pan sauce over.