Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, steak & brussels. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Steak & Brussels is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Steak & Brussels is something that I’ve loved my whole life.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have steak & brussels using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steak & Brussels:
- Prepare NY Strip Steaks
- Prepare Brussel Sprouts (Roughly)
- Get Mushrooms
- Make ready Onion
- Take Peppers (Your Discretion)
- Get Green Onion
- Take Garlic
- Make ready Sazón
- Take Adobo
- Take Black Pepper
- Take Kosher Salt
- Make ready Creole Seasoning
- Prepare Seasoned Salt
- Make ready Butter
The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in. The steak is then grilled at high temperature to get the appropriate crust.
Instructions to make Steak & Brussels:
- Salt thawed steak generously and return to the fridge for 20 minutes. While that’s percolating, prep your veggies. Cut the stem off of the Brussel, chop in half, then thinly slice.
- Remove steak from fridge. Pat any moisture with a paper towel. Season steak with Sazón, black pepper and Adobo. Add a hunk of butter to a frying pan. Turn heat on medium, melt butter and add garlic, onion, peppers and mushrooms. Season veggies with creole seasoning, seasoned salt and black pepper. In a hot pan, add steaks then turn heat down a notch.
- When onions are beginning to turn translucent, add in Brussel sprouts and combine. Don’t cook the hell out of the veggies. Adjust heat to finish when the steak is done. If the veggies finish first, just turn them on low and stir occasionally.
- I cooked my steak to an internal temperature of 145 F and let it rest (off heat) about 8 minutes or so.
- Plate. Slice green onion and use as garnish. I served mine with white rice.
Here's a breakdown of The Best Steak Marinade in. The steak is then grilled at high temperature to get the appropriate crust. Flank steak is similar to skirt, but it has a few characteristic differences. It comes from the belly, but the flank section is further back towards the beef's rear. It's thicker and wider than the skirt, and it cooks up slightly more tender.
So that’s going to wrap this up for this exceptional food steak & brussels recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
