Steak and Brussels Sprouts Skillet

Steak and Brussels Sprouts Skillet

Steak and Brussels Sprouts Skillet is a one-pan dish which has 2 of our favorites; rib eye steak and Brussels sprouts. We love pan-roasted Brussel sprouts, and our Cattleman’s Cracked Peppercorn Seasoning adds a great flavor to the sprouts and the steak pieces. Cooking the Brussel sprouts in the same pan adds even more flavor while cooking. The toasted pine nuts add an extra layer of flavor to each bite.

Since you already have the steak and vegetable, all you need is a side salad, a sweet potato or baked potato, and you’re all set. We’ll even had a side of brown or wild rice. Enjoy!

Serves 2

Ingredients:
2 8 oz. Boneless Rib Eye Steaks, about ½” thick, cut into 1″ pieces. You can use another tender steak cut if you prefer.
3 Tablespoons Sheffield’s Cattleman’s Cracked Peppercorn Seasoning, Divided
8 Ounces Fresh Brussels Sprouts, Trimmed and Cut in Half Lengthwise
6 Tablespoons Olive Oil, Divided
¼ Cup Water
¼ Cup Raw Pine Nuts (see below to toast)

Directions:
Put the steak cuts in a large mixing bowl. Sprinkle with 2 tablespoons of the Cattleman’s Cracked Peppercorn Seasoning. Toss to coat evenly. Set aside for at least 30 minutes while prepping the rest of the ingredients to allow the flavors to mingle.

In a medium mixing bowl, add the Brussels sprouts, 1 tablespoon of the olive oil and the remaining 1 tablespoon of the Cattleman’s Cracked Peppercorn Seasoning. Toss to coat evenly.

Heat a small non-stick skillet over low heat. Add the raw pine nuts. Toast in the pan for 4 to 5 minutes until they start to turn golden brown. Stir constantly so they toast evenly and don’t burn. Transfer to a bowl and set aside until needed.

Heat a large non-stick skillet over medium-high heat. Add the remaining 3 tablespoons of the oil in the pan. When it starts to shimmer, add the steak pieces. Cook 4 to 6 minutes, according to your preferred doneness. Turn frequently so the pieces cook evenly. Transfer the cooked steak pieces to a bowl. Cover with foil to keep warm.

Add the remaining 2 tablespoons of oil to the skillet. Heat for 30 seconds, then add the seasoned Brussels sprouts, cut side down. Add the ¼ cup water, cover with a lid and cook for about 4 to 5 minutes until browned. Watch so they don’t burn. Remove the lid, and turn them over. Cover and cook another 2 to 3 minutes until fork tender but not over-cooked and burned.

Turn the temperature off. Add the steak pieces and pine nuts back to the skillet and toss to combine. Serve immediately.

Serve with a sweet potato, baked potato or pan-roasted potatoes, or a rice side dish of your choice. Enjoy!