This dish will become a fast favourite and never disappoint. Full of soul warming flavour & the only downside is when the meal is done!
INGREDIENTS
(This recipe makes 2 portions, double it for 4)
2 Grass-fed steaks (we used Top Sirloin)
10 Brussels sprouts, halved
3 Cloves of garlic
1 Bunch of fresh thyme
1 Tbs White wine vinegar
1/4 Cup beef broth
1/2 Cauliflower head, cut into florets
2 Handfuls fresh baby spinach
6 Baby carrots, stems removed, large chopped
1 tsp Onion powder
1 tsp Paprika
1 tsp Garlic powder
1 tsp Thyme
1/2 tsp Oregano
1/2 Tbs Parsley flakes
1/2 tsp Cayenne Pepper
S&P
3 Tbs grass-fed Butter
INSTRUCTIONS
FOR THE SPICE BLEND
Mix Onion powder, garlic powder, paprika, thyme, parsley flakes, cayenne pepper & Oregano in a bowl and set aside.
Remove leaves from fresh thyme and chop, set aside separately.
FOR THE BRUSSELS SPROUTS
Preheat the oven to 450°F. Halve the Brussels sprouts (or quarter if large).
On a lined sheet pan, toss the Brussels with a drizzle of Avocado oil, season with 1/3 of the spice blend and S&P.
Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 16 minutes, until golden brown and tender.
FOR THE VEGGIE MASH
While the brussels bake, bring about 1/2 C of salted water to a boil in a medium pot.
Add the carrots, cover and steam for 5 minutes (or until carrots begin to soften).
Add the cauliflower and 1 Garlic clove. Cover and steam together for 8 minutes (or until both carrots & cauliflower are tender).
Add the spinach and cover until wilted.
***(Add more water if needed throughout the process to ensure nothing sticks to the bottom, but not enough that there’s water leftover).
If necessary strain. Put all steamed vegetables into a food processor with 1 Tbs of butter, and half of the fresh chopped thyme. Pulse until a nice thick puree is formed, add S&P to taste.
FOR THE STEAK
In a skillet pan, heat a drizzle of Avocado oil on medium-high. Pat the steaks dry with paper towel & season with ½ the remaining spice blend and we like to add a chunky pepercorn steak spice as well, we eyeball it. Add the steaks to the pan and cook, 3 to 5 minutes per side, or until cooked as desired. at this point we also like to add 1 Tbs of butter halfway through as well.
Transfer to a cutting board, leaving any browned bits in the pan. Reserve the pan.
Let the steaks rest for 5 minutes before slicing them against the grain.
FOR THE PEPPER SAUCE
Mince 2 cloves of garlic. In the reserved pan, heat a drizzle of Avocado oil on medium, add the minced garlic and sauté, stirring frequently, until fragrant.
Add the white wine vinegar and cook, stirring occasionally, 1 to 2 minutes, until reduced.
Add 1 tbs of butter, then the beef stock, stirring occasionally, 3 to 4 minutes, until reduced.
Season with the remaining spice blend, a pinch of salt and as much freshly ground peppercorns as you desire.
TO SERVE
Plate the veggie mash and Brussels. Add the sliced steak strips on top of the mash and drizzle with the pepper sauce.
Serve
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