Seared Steak With Brus­sels Sprouts and Ta­leg­gio

Start to fin­ish: 30 min­utes

SHAPE (USA) - - Be Strong + Fit -

Bring a small saucepan of wa­ter to a boil. Add 12 small brus­sels sprouts and boil un­til bright green and crisp ten­der, about 7 min­utes. Drain, rinse un­der cold wa­ter un­til cool, and drain very well. Roll around on pa­per tow­els to dry. Mean­while, heat a medium ca­st­iron or other heavy skil­let over medium-high heat. Gen­er­ously sea­son one 6-ounce flank steak with kosher salt and freshly ground black pep­per. Add 1 ta­ble­spoon olive oil to the skil­let, then the steak. Sear un­til nicely browned on both sides, about 10 min­utes for medium-rare. Trans­fer to a cut­ting board and let rest for 5 min­utes. Cut the steak into ½-inch-thick slices, then cut each slice into 1½-inch-long pieces. Put a brus­sels sprout and a ½-inch chunk of Ta­leg­gio cheese on top and use a pick to spear. Sprin­kle with snipped chives and black pep­per. Re­peat with the re­main­ing in­gre­di­ents. Serves 12

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.