Grilled New York Strip with Caramelized Brussels Sprouts

By kimvess

Ingredients

• Serves 4
• Ingredients
• 1 tablespoon/15ml black peppercorns
• 4 8-ounce/230g New York strip steaks (each about 1-inch thick)
• Kosher salt
• 3/4 cup/180ml dry red wine, such as Cabernet Sauvignon
• 12 ounces/360g fresh Brussels sprouts
• 4 tablespoons/60ml (1/2 stick) unsalted butter

Details

Servings 4
Adapted from curtisstone.com

Preparation

Step 1

Preheat a large grill pan with high sides over high heat.

Place the steaks, fat side down, on the grill pan and cook until the fat is golden brown and partially rendered, about 3 minutes. If your pan is not large enough to fit all four steaks without crowding them, cook 2 steaks at a time.

Add the wine to the pan and simmer 30 seconds. Transfer the steaks to a cutting board and let rest. Continue simmering the wine until it is reduced to 1/4 cup, about 4 minutes.

Meanwhile, cook the sprouts in a large pot of boiling salted water until bright green, about 3 minutes.

Drain the Brussels sprouts and transfer them to a large bowl of ice water. When cool, remove the Brussels sprouts from the cold water, drain well, and cut them in half lengthwise.


Melt the butter in a large sauté pan over medium-high heat until it is golden brown, about 2 minutes. Add the sprouts and increase the heat to high.

Sauté until the Brussels sprouts are golden brown, about 5 minutes. Season to taste with salt.


To serve, place the Brussels sprouts on plates. Slice the steaks diagonally across the grain and arrange the steak slices alongside the Brussels sprouts.

Spoon the pan juices over the steaks and serve.