Marinated Steak and Seared Brussels

Just a light dinner 😏. Brussels sprouts that were cooked in rendered bacon fat is basically a salad alongside two enormous NY strips, which were marinated overnight in probably the last marinade you ever need (also good for chicken). I sous vide the steaks, but you could easily cook this on a cast iron skillet or a grill. We didn’t even use dinner plates — all you need are folks and a sharp knife, and just eat off the serving dish.

Ingredients:

• Steak & Marinade:

  • 2 New York strip steaks

  • Zest and juice of 1 lemon

  • 1/3 cup low-sodium soy sauce

  • 1/3 cup extra-virgin olive oil

  • 1/3 cup Worcestershire sauce

  • 2 garlic cloves, grated

  • 2 tablespoons Italian seasoning

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 2 tablespoon canola/vegetable oil

  • 2 tablespoons unsalted butter

  • 2 garlic cloves, smashed

  • 4 sprigs fresh thyme

• “Salad”

  • 3/4 pound Brussels sprouts, stems trimmed and sliced in half.

  • 4 strips of bacon, cut into 1/4 inch pieces (these are called “lardons")

  • 1 tablespoon extra-virgin olive oil

  • 1/4 cup chicken stock

  • Kosher salt & black pepper

Steps:

1. In a medium bowl, whisk together the lemon zest, lemon juice, soy sauce, EVOO, Worcestershire sauce, grated garlic, Italian seasoning, kosher salt, and pepper. Pour into a gallon ziplock bag along with the steaks. Give the beef a little massage with the marinade and place in the refrigerator overnight (at least 8 hours, but no more than 24 hours).

2. Cook your steak using one of the following methods (this is for medium-rare):

   1. Sous vide: set your temperature to 129 degrees and cook your steak for 1 hour and 45 minutes. Remove from the bags onto a plate. Heat up a hot pan or skillet over high-heat. Add 1 tablespoon of canola oil. Sear your steak on the first side for 60 seconds. Flip the steak and add 1 tablespoon of butter, 1 smashed garlic, and 2 sprigs of thyme. Cook for another 60 seconds while basting your steak with the butter sauce. Set to a plate to rest. Repeat process for the second steak.

   2. Stove top cast iron: first, open your windows. It’s going to get smokey. Heat up your cast iron for the highest heat. Add 1 tablespoon of canola oil. Cook the first side of your steak for 3 minutes. Flip the steak and cook for another 3 minutes. On the last minute, add 1 tablespoon of butter, 1 smashed garlic, and 2 sprigs of thyme. Baste your steak with the butter sauce. Set to a plate to rest. Repeat process for the second steak.

   3. Grill (note: you won’t use the butter, thyme, and smashed garlic for this approach): preheat your grill for 5 minutes over the highest heat. Place your steaks on the grill on the hottest side and cook for 4 minutes. Flip, and cook the second side for another 3 minutes. Set to a plate to rest. Repeat process for the second steak.

3. Cook the Brussels. In a large non-stick pan, heat the EVOO over medium-high heat. Add the bacon, and cook until the bacon is slightly crispy and the fat is rendered. Using a slotted spoon, remove the bacon and leave the fat in the pan. Turn heat to high. Add the Brussels cut side down on the pan. You’re looking for a good sear and browning. Flip the Brussels, add back the bacon, add the chicken stock, and cover with a lid. Cook for a few minutes until the Brussels are softened. Season with S&P.

4. To serve, place the cooked steaks on a large serving platter and spread the Brussels sprouts around. Pairs nicely with a full-bodied red wine! Enjoy!