NY Strip with Blue Cheese Roasted Brussel Sprouts
Print RecipeIngredients
- 4, 6-8 oz pieces NY Strip Steak
- 3 tbsp EVOO
- 16 oz ( 1 bag) frozen Brussel sprouts
- 2 tbsp Spiceology Black & Bleu spice mix
- 2 tbsp organic coconut aminos
- 1/4 cup freshly chopped organic parsley
- salt & pepper
Instructions
Preheat the oven to 350 F. Make sure the meat has been taken out of the fridge and allowed to come up to room temperature before seasoning with salt and pepper.
Take the frozen Brussel sprouts and with a sharp knife cut in half and place into a large mixing bowl. Add 2 tbsp of the EVOO, coconut amino's, Black & Bleu spice, salt and pepper to taste and toss to coat all the spouts evenly.
Lay the sprouts on a flat cookie sheet and place into the oven to cook on the top rack for at least 20 minutes.
While the sprouts are cooking, heat 1 tbsp EVOO in a large iron cast pan and when the pan in nice and hot, lay in the steaks to sear each side of them for about 3-4 minutes on each side. When all the sides are finished, place the iron cast pan with the steaks directly into the oven with the sprouts, placing the steaks on the rack below them to finish cooking to medium rare for about 15 minutes.
Shut the oven and remove the steaks to rest for about 8 minutes while you portion out the sprouts and lay 1 piece of NY strip on top of each bed of sprouts. Garnish with freshly chopped parsley to serve.
Notes
Always bring your meat out of the fridge and allow to come to room temperature before applying any heat to the meat.
Heat up your dinner with a wonderful mix made from a secret spice blend consisting of underlying notes of orange peel, tomato, parsley and of course onion and garlic which makes this a non-fodmap recipe if those two items bother you. If you can tolerate onion and garlic in limited dosages without IBS symptoms kicking in, then your golden and I would highly recommend this smokey, bleu cheese flavored base of Brussel sprouts. Its so easy to make, as the sprouts are frozen and just get a toss in a quick spice mix with oil then into the oven they go while you get to the perfect NY Strip. Since all the meat I buy is organic and grass-fed, I like the simple flavor of the meat and do not often marinade or over season them. If the meat is top quality, I believe it can stand alone. A quick sear of the steaks locks in the moisture before they join the party in the oven with the sprouts and within 20 minutes you have a sweet, nutty, slightly caramelized veggie and meat dinner for 4.
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