Name: Strip Steak with Spicy Asian-Style Roasted Brussels Sprouts & Cashews
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg Brussels sprouts; ¾ cup cashews, roasted unsalted; 1 small bunch cilantro; 3 cloves garlic; 3 limes; 3 red chili peppers; 2 shallots; 1.02 kg striploin (New York strip) steak; brown sugar; fish sauce; neutral vegetable oil; salt; soy sauce

Strip Steak with Spicy Asian-Style Roasted Brussels Sprouts & CashewsStrip Steak with Spicy Asian-Style Roasted Brussels Sprouts & Cashews — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1.36 kg Brussels sprouts

¾ cup cashews, roasted unsalted

1 small bunch cilantro

3 cloves garlic

3 limes

3 red chili peppers

2 shallots

1.02 kg striploin (New York strip) steak

brown sugar

fish sauce

neutral vegetable oil

salt

soy sauce

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim and halve Brussels sprouts lengthwise; divide between two large baking sheet pans. Drizzle with oil, season with salt, and stir to coat. Spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until Brussels sprouts are golden and fork-tender, about 20 minutes. Remove from oven.

Meanwhile, peel and mince shallots and garlic. Place both in a small bowl.

Juice limes into the bowl with the shallot and garlic. Add soy sauce, fish sauce, and sugar, then stir to combine the dressing. Transfer half of the dressing to a large bowl and set aside. (Reserve remaining dressing for serving.)

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the steak dry with paper towels and place on a plate; season with salt on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Transfer to a clean plate and set aside to rest, about 5 minutes.

Meanwhile, thinly slice chili peppers into rings; seed and remove ribs with a spoon to reduce spice level. Add to the large bowl with the dressing. (Be careful with chilis; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop cashews. Add to the bowl.

Add roasted Brussels sprouts to the bowl and stir to combine the salad. Set aside.

Thinly slice steak against the grain.

Divide steak and Brussels sprouts between plates. Serve with reserved dressing for dipping steak and enjoy!

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