Steak and Brussels

This is by far my new favorite meal ... and it's pretty easy, albeit time-consuming for the prep of the brussel sprouts.

If you don't like brussel sprouts, you just might after you try these - they get tossed around with shallots, garlic, and all the yummy leftover meat juices in the pan, and they are sooo addictive.

Choose your cut of meat. The original recipe I found suggested skirt steak (my fav), but Jeff requested tri-tip the other night (his fav). Both work fine. Salt & pepper your steaks on both sides, and let rest at room temp for 30 minutes - 1 hour.

Heat up a skillet to medium-high heat. (Not a non-stick pan, because of the high heat, and the fact that you're not using any oil.) When the pan is HOT, place your steaks in the pan, and don't move them around, for 3 minutes on each side. This creates a great sear, and doesn't toughen them up. Don't worry about the stuff they leave behind on the bottom of the pan, that's the best part. When cooked to your preference, place on a plate covered with foil, and set aside. Turn the heat down to Medium.

While the steak is cooking, or beforehand, prep your brussels by peeling off just the outer couple leaves, and rinsing them. Chop off the bottoms, and then slice them thinly.

Mince 2-3 cloves of garlic, and 1-2 bulbs of shallots.

Add 2-3 tbsp butter to the bottom of the hot steak pan, and let melt. Throw in your shallots and garlic, and sautee until shallots are soft. Then, add the brussels, and sautee until "crisp-tender"(I don't know what this term really means, but for a few minutes, until they look softer and are bright green - no more, because overcooking brussel sprouts makes them bitter).

Serve and enjoy, and see if you can resist going back for seconds ...