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Date Night Dinner: Spice-Rubbed Strip Steaks with Balsamic Caramelized Brussels Sprouts and Parmesan
Living in a house with only two people was a big challenge for me when I first moved in. I was used to cooking meals for four people plus leftovers, so it took a lot to get used to cooking just enough food for two. I hate to see food go to waste, so we definitely had a few occasions where we ended up eating the same meal for nearly a week in a row because I made way too much for two people.
Now, I've gotten pretty good at making meals for two, and we love having at-home date nights. This recipe has a few different components, but it's easy to make if you get all your prep done first. Plus, it's nice to put in a little extra effort for a special meal.
I used thin sliced strip steaks for this recipe - they're smaller so they are perfect portions instead of each having a giant steak that we can't finish. I season them with chili powder, red pepper flakes, salt, and brown sugar to give them a great flavor and also help them caramelize quickly. Since they're so thin, you don't want to let them cook too long or they will get overdone; the brown sugar will give them a nice crust in a very short amount of time. I let the steaks rest and soak up the spices while I prep the rest of the meal. You do not need to refrigerate them since they'll only be out for a few minutes.
Prep the brussel sprouts by removing any tough outer leaves, then cutting them in half through the base.
Bring a pot of water to a boil and squeeze in the juice of half a lemon and a big pinch of salt. Blanching the Brussels sprouts in acidulated water before roasting them will remove some of the bitterness (perfect for someone new to Brussels sprouts, like my boyfriend Colin.) Boil them for a minute, them move them to a strainer to dry out and preheat the oven to 425.
The polenta takes the longest to cook, so I start by heating up a combination of milk and water, with a big pinch of salt. Once it starts to boil, whisk in the polenta, making sure to stir it often as it cooks.
Make sure to remove as much water as possible from the Brussels sprouts. Toss them on a sheet pan, flat side down, with olive oil and plenty of salt. Place them in the oven to roast for 20 minutes.
Continue stirring the polenta. It should start to thicken up but still remain creamy and soft. Preheat a cast iron skillet to very high heat. Once the skillet is super hot (place your hand about an inch above the skillet - if you can only hold it there for about 5 seconds, the pan is ready to sear the steaks). Add some olive oil to the skillet and gently place the steaks in with tongs, starting closest to you and dropping them away from you to avoid hot oil splatter.
Cook the steaks for just about 1-2 minutes per side - they should get a nice, dark crust but will still be slightly pink in the center.When the steaks are done, set them aside to rest, loosely covered in foil.
After 20 minutes, remove the Brussels sprouts from the oven. Pour a mixture of half honey and half balsamic over them, then toss them around with a spatula. Place them back into the oven for 5 more minutes.
Whisk a whole bunch of parmesan cheese into the polenta, then add a big pinch of black pepper. Taste for seasoning, and add more salt if needed. The amount of salt here completely depends on the saltiness of the cheese so always taste first, then add salt.
Once all the components are done, you can plate the dish. Start with a big scoop of polenta on the bottom, then place the Brussels sprouts on half the plate. Top with the steaks and enjoy a perfect date-night meal, worthy of a restaurant menu!
Recipe:
Total Time: 45 minutes| Serves: 2
Ingredients:
1 lemon, cut in half
2 thinly sliced NY strip steaks
1/4 tsp chili powder
1/4 tsp red pepper flakes
1/2 tsp brown sugar
Kosher salt
1 lb Brussels sprouts, outer leaves removed, cut in half lengthwise
4 tbs olive oil, divided
2 tbs balsamic vinegar
2 tbs honey
1 cup milk
3 cups water
1 cup polenta/grits
1/2 cup grated parmesan cheese
1/2 tsp black pepper
1. Preheat the oven to 425 degrees F. Bring a large pot of water to a boil, then squeeze the juice of the lemon into the water. You can go ahead and drop the lemon halves into the water as well.
2. Start by combining the chili powder, red pepper flakes, and brown sugar in a small bowl. Rub this mixture evenly over the steaks , then sprinkle them liberally with salt on both sides. Set them aside while you prepare the Brussels sprouts and polenta.
3. Boil the Brussels sprouts in the lemon water for just two minutes, then remove them and put them in a strainer to drain.
4. Heat the milk and 3 cups water in a small pot with a pinch of salt. When the milk and water come to a boil, whisk in the polenta. Lower the heat to a simmer and stir often.
5. Toss the Brussels sprouts on a sheet pan with a tsp salt and 2 tbs olive oil. Face the Brussels sprouts flat side down and place them in the oven to roast for 20 minutes.
6. While the polenta and Brussels sprouts cook, heat a cast iron skillet to very high heat to cook the steaks. Pat the steaks dry with a paper towel. Add two tbs olive oil to the skillet and gently place the steaks into the pan. Cook them for just 1-2 minutes per side; they should get a golden brown crust on each side. Set them aside to rest while you finish up the rest of the meal.
7. Once the polenta is cooked, about 25-30 minutes, whisk in 1/2 a cup of parmesan cheese and 1/2 tsp black pepper. Taste, then add salt if needed. Set the polenta aside.
8. After 20 minutes, remove the Brussels sprouts from the oven. Mix the balsamic and honey together, then drizzle over the sprouts. Mix them around with a spatula and return them to oven for 3-5 more minutes.
9. Once the Brussels sprouts are done, plate the dishes. Scoop a big pile of polenta on the bottom first (starches stay warm the longest), then top with Brussels sprouts and the steak. Enjoy!