Another dinner set to the table this one... not a fan of. Another recipe from December's issue of Everyday Food. First and foremost I am not a fan of nuts in food and second I am not a fan of brussels sprouts. However, I thought it had been nearly a decade since I had willingly ingested brussels sprouts, so I thought I'd give it another go. Overall, the brussels sprouts themselves were fine - not my favorite - but not inedible. Still not a fan of nuts in my food though. The skirt steak was tough and stringy and for the price we paid for it was not a 'good' cut of meat. The flavoring though was delicious. Would I attempt this recipe again? No. Do I recommend it? If you like skirt steak and brussels sprouts, sure.
Ingredients:
1 skirt steak (1.5lbs) cut into 4 pieces
2 T of butter
1lb of brussels sprouts, trimmed and thinly sliced
1/4 cup of chopped almonds, toasted
2 tsps fresh lemon juice
Directions:
- Season steak with coarse salt and ground pepper. Heat a large skillet over medium-high. Add steak and cooking until medium-rare. 3-5 minutes per side. Transfer to a plate to rest.
- Reduce heat to medium and melt butter. Add brussel sprouts and season with salt and pepper. Stir and cook until crisp-tender. 3-5 minutes. Toss in the almonds and lemon juice and cook for another minute or two. Or if you prefer crisper brussel sprouts, remove and then add nuts and lemon juice.
So while the meal wasn't a wow factor, it filled us up and only took 20 minutes to really prepare and plate, so not too shabby. Although to make myself feel better I did take some pre-made cookie dough and toss it in the oven for a yummy cookie dessert. Yum!
I might have over estimated the capacity of the cutting board.
