Très facile
Hannah
Steak with Balsamic Brussels & Mashed Potatoes
4 minutesPréparation
30 minutesCuisson
770 kcalPar portion
Ingrédients pour 1
5 oz
Beef (strip steak)
1/4 liv.
Pommes de terre Yukon
1 càs
Crème liquide
1 cup
Chou de Bruxelles
1/2 càs
Vinaigre balsamique
Ustensiles
Plaques de cuisson, Four, Poêle, Fait-tout, Moule à manqué, Couteau
recette
- Étape 1
Preheat the oven to 375ºF. Peel the potato, then cut it into 1-inch pieces. - Étape 2
Wash & cut the Brussels sprouts in half. - Étape 3
Line a sheet tray with parchment paper or foil. Add the Brussels sprouts & drizzle with olive oil. Toss to coat. Turn all Brussels sprout halves cut side down. Season with salt & pepper. Add the balsamic vinegar on top. Roast the Brussels sprouts for 20-25 min at 375ºF. - Étape 4
Meanwhile, add the cut potatoes to a pot filled with water. Bring the water & potatoes up to a boil. Lower to a simmer & cook for about 12-15 min, or until the potatoes are soft when tested with a knife. - Étape 5
While the potatoes are simmering, heat a drizzle of oil in a frying pan on medium-high heat. Season the steak with salt & pepper on all sides. Add the steak to the pan & cook for 3-4 min, flip & cook for another 3-4 min (depending on how you like your steak cooked & how thick your steak is). Remove the steak from the heat & set aside. - Étape 6
When the potatoes are soft, drain them, then add them back into the pot (off the heat). Mash the potatoes until they're smooth. - Étape 7
Stir in butter, heavy cream, salt & pepper. Mash again until the butter & cream are fully incorporated. - Étape 8
Slice the steak & serve alongside the balsamic Brussels & mashed potatoes. Enjoy!