Flat Iron Steak with Butternut Purée and Brussel Sprouts

20141119-200237.jpg

Have you seen the show Chopped? Several random items are thrown in a basket that the chefs need to prepare into a dish. Well, around here we sometimes play Chopped. It comes down to me having no idea what to make for dinner and sending hubby out to the supermarket. It’s fun to test my creative cooking skills (and luckily he usually picks pretty “normal” ingredients unlike on the show since he has to eat it).

In tonight’s “Chopped basket” was flat iron steak, butternut squash chunks, and brussel sprouts. I immediately knew that grilling was out of the picture since it’s been below freezing all day and I couldn’t handle the thought of going outside. I got to work on the stove and before I knew it, we were eating this delicious meal!
20141119-204422.jpg

Ingredients:

For Brussel Sprouts:
1 package brussel sprouts
1 Tbsp. olive oil
Salt & pepper to taste

For Butternut Purée:
20 oz. diced butternut squash
3 Tbsp. almond milk
Salt & pepper to taste

For Flat Iron Steak:
1 Flat iron steak
Drizzle of olive oil
Salt & pepper to taste

1. Place squash in a sauce pan, cover with water, and bring to a boil. Allow to cook for 10 minutes or until squash is soft.
2. While squash is boiling, trim the stem of each brussel sprout, rinse, put in a bowl, and microwave on high for 3 minutes. Allow to cool for several minutes, allow to cool, and toss with olive oil, salt, and pepper in a large frying pan. Set aside.
3. Heat a cast iron frying pan over high heat. Drizzle steak with olive oil and generously season with salt and pepper. Cook for 5 minute per side.
4. As soon as the steak goes in the pan, turn the brussel sprouts up to high heat stirring occasionally. Cook until nicely browned (should be ready when the steak is.
5. Remove steak from pan and allow to rest for three minutes before slicing thinly. While resting, drain squash and return to pot with almond milk, salt, and pepper. With an immersion blender, purée until desired thickness.
6. Spoon a generous pile of squash, top with steak slices, and place. brussel sprouts on the side. Mmmm!

Advertisements

One thought on “Flat Iron Steak with Butternut Purée and Brussel Sprouts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s