Steak & Brussels. Find easy recipes and cooking techniques for perfectly grilled skirt steak, rib-eye, filet mignon and more from the chefs at Food Network. 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.

A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. You can have Steak & Brussels using 14 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Steak & Brussels

You need 3 of NY Strip Steaks.
It's 10 of Brussel Sprouts (Roughly).
It's 4-5 of Mushrooms.
Prepare 1 of Onion.
Prepare of Peppers (Your Discretion).
Prepare 1 of Green Onion.
It's 2 Cloves of Garlic.
It's 1 Packet of Sazón.
It's of Adobo.
It's of Black Pepper.
Prepare of Kosher Salt.
It's of Creole Seasoning.
It's of Seasoned Salt.
You need of Butter.

Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers. Steak Diane is a classic, showstopping restaurant recipe of tender filet mignon steak pan-fried in butter that's smothered in a rich mushroom cream sauce with herbs and brandy. Serve with mashed potatoes and lightly steamed seasonal vegetables. Flank steak is similar to skirt, but it has a few characteristic differences.

Steak & Brussels instructions

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..

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. Editor's Tip: Like skirt steak, it's best to use a flavorful marinade and cook flank over high. Find the best Steakhouses near you on Yelp - see all Steakhouses open now and reserve an open table. How to cook steak On The Stovetop.