Broiled Steak & Brussels Sprouts with Blue Cheese Sauce
Broiled New York Strip Steak is broiled over shaved Brussels sprouts lending them their beefy flavor. The steak is finished with a creamy blue cheese sauce. Great with a nice Cabernet
Prep Time20 minutesmins
Cook Time10 minutesmins
Resting Time10 minutesmins
Total Time40 minutesmins
Course: Main Course
Keyword: blue cheese, broiled steak, Brussels Sprouts, wine friendly
Servings: 4
Author: Fine Cooking
Ingredients
cooking spray
20ouncesBrussels sproutsthinly sliced (a mandoline slicer works great here)
6tablespoonsolive oildivided
kosher salt & fresh ground pepperto taste
1/3cuptoasted pecanscoarsely chopped
2 - 1inchthick New York strip steaksabout 1 1/2 lbs total
1/4cupsour cream
3tablespoonsheavy cream
1/2cupcrumbled Gorgonzola cheese
1teaspoonwhite vinegar
2tablespoonsthinly snipped fresh chives
Instructions
Position a rack about 6 inches from broiler and heat on high. Line a large rimmed baking sheet with aluminum foil and mist with cooking spray. Place Brussels sprouts on the prepared sheet, drizzle with 3 tablespoons olive oil, sprinkle with 1/4 teaspoon of salt and pepper, toss to coat, and arrange in even layer.
Spray a wire rack with cooking spray and place it over the sprouts, nudging them so the rack lies flat. Brush the steak with 1 tablespoon of olive oil and season both sides with salt & pepper. Place steaks on the rack.
Broil, flipping steaks once, until sprouts are tender and charred on the edges and the steaks are cooked to your liking, 3 to 5 minutes per side for medium rare (125 - 130 degrees.)
Meanwhile, puree the sour cream, heavy cream, blue cheese, vinegar and remaining 2 tablespoons of olive oil in a food processor or blender until smooth. Season to taste with salt & pepper. Transfer to a small bowl and and stir in the chives.
Allow the steak and sprouts to rest for 10 minutes. Transfer the steak to a cutting board and thinly slice. Toss the sprouts to combine the charred ones with the less charred ones. Top sprouts with pecans after transferring to serving dish. Serve the steak and sprouts with the blue cheese sauce.