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Steak Mushrooms & Brussels

Classic steakhouse meal. Who says you can’t have steak on a budget. I found some thin cut steaks on BOGO, so of course I swooped on that deal. They were pretty big steaks – two packages of two steaks each totaled about 2.3 pounds so I broke them down (link). I ended up with four pretty nice steaks, some trim for other uses, and some trim/bones for soup/stock – all for about $16.00.

So, why not have a nice steak dinner!

Start with the Brussels sprouts.
Trim off the loose outer leaves.
Set the outer leaves aside.
Trim the ends off.
Nice and tidy.
Cut the Brussels in half.
Gather salt, pepper, garlic and onion powder, paprika, and olive oil.
Put about a teaspoon of each seasoning into 2 tablespoons of oil.
First coat the halved Brussels with the oil mixture.
Then the outer leaves. Massage the oil into the leaves to coat well inside the cups.
Arrange the halved brussels on the outer edge of a baking sheet, with the outer leaves in the center. Place in preheated 375 degree oven.
Get 3-4 good sized mushrooms, a couple tablespoons of butter and two small cloves of garlic.
Halve and slice the mushrooms.
Slice the garlic.
Check the Brussels sprouts. The outer leaves should be getting nicely browned. Flip them once
Melt a tablespoon of butter in a small pan.
Add the sliced garlic to the butter to infuse.
Remove the garlic from the butter just as the butter begins to brown.
By now the Brussels chips should be golden brown and crispy.
Crispy Brussels chips to snack on while you finish cooking.
Reduce the heat on the brown garlic butter.
Toss the mushrooms in the brown butter.
Slow roast the mushrooms over medium low heat until they release their liquid and begin to brown on the edges.
Check the Brussels in the oven, they should be nice and caramely brown on the flat sides. Flip.
Melt a bit of butter, and a 1/2 teaspoon of oil on a hot grill pan or cast iron.
Pat the steak dry, and season with salt and pepper. This is a thin steak so you will cook it hot and fast to get a good sear, without over cooking.
Sear the steak only about 2-3 minutes per side.
Meanwhile the mushrooms are golden on the edges – add the garlic back in just to warm.
Flip the steak and finish on the other side. Hot and fast, then rest.
Plate the steak and the Brussels. Look at that sear!
Top the steak with the brown butter garlic mushrooms.
Seared, but still pink and juicy.
Yum! Steak cooking depends on the thickness of the steak.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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