The ultimate Sunday dinner is charred Brussels sprouts with steak bites and shallot butter. It just hits all the right notes of pure joy.
Jedd and I had been married for about ten years when we realized we both love Brussels sprouts. Somehow, it had just never come up in conversation.
He assumed I disliked them, because so many people do.
I assumed he disliked them, because so many people do.
Boy, were we wrong! It turns out that people don’t really dislike Brussels sprouts.
So, for the next year or so, we were eating Brussels spouts a few nights a week. Neither one of us could get enough of them! And then they became incredibly trendy. And – of course – when something is trendy, there’s the inevitable backlash.
We were watching a cooking show a few weekends ago and someone was talking smack about Brussels sprouts. Something about how they were passé now, that they’d been overused, and it was time to move on.
How silly is that? No, no, no.
Brussels sprouts are primordial. They are foundational. They are the dreamtime of vegetables.
Needless to say, we’re still pretty big fans. And when they were tossed in a cast iron with shallot butter, well, that’s pure magic.
And they’re amazing with steak bites for an incredibly delicious Sunday dinner!
Oh, and shallot butter? With Brussels sprouts and steak bites. No joke.
Steak Bites with Charred Brussels Sprouts in Shallot Butter
1 ½ tablespoons olive oil
3 tablespoons salted butter, divided
1 teaspoon kosher salt
1 teaspoon freshly ground gourmet peppercorns
1 ½ lbs. chuck-eye steak, patted dry and cut into 1 ½-inch pieces
10 Brussels sprouts, trimmed and halved
1 shallot, diced
Heat a large dry cast iron skillet over medium heat for 5 minutes. Add the olive oil, and 1 tablespoon butter.
Season the butter with the salt and pepper, and add the beef to the pan. Cook on the first side for 3 minutes, flip and cook for an additional 2-3 minutes.
Remove the steak to a plate, and tent with foil to keep warm.
Add the Brussels sprouts cut side down in the pan, and cook undisturbed for 2-3 minutes. Add the shallot and remaining butter to the pan and cook for 2 minutes.
Toss the steak back into the pan and stir well.
(Photos by Launie Kettler)