Steak & Brussels. Kansas City Steaks Has The Juiciest Award-Winning Steaks You Need To Taste To Believe. Buy Top-Quality Steak Sure To Satisfy Everyone. We Hold Our Meat To A Higher Standard.
The ideal steak marinade combines acid, fat, and seasonings. The acid creates a tangy flavor foundation and tenderizes the meat; the fat adds flavor, seals in juices, helps keep the meat from sticking to the grill, and promotes caramelization; and the seasonings complete the flavor profile. Here's a breakdown of The Best Steak Marinade in. You can cook Steak & Brussels using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Steak & Brussels
- You need of NY Strip Steaks.
- Prepare of Brussel Sprouts (Roughly).
- It's of Mushrooms.
- You need of Onion.
- It's of Peppers (Your Discretion).
- It's of Green Onion.
- It's of Garlic.
- You need of Sazón.
- It's of Adobo.
- You need of Black Pepper.
- You need of Kosher Salt.
- You need of Creole Seasoning.
- It's of Seasoned Salt.
- It's of Butter.
A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Steak & Brussels instructions
- Salt thawed steak generously and return to the fridge for 20 minutes. While that’s percolating, prep your veggies. Cut the stem off of the Brussel, chop in half, then thinly slice..
- Remove steak from fridge. Pat any moisture with a paper towel. Season steak with Sazón, black pepper and Adobo. Add a hunk of butter to a frying pan. Turn heat on medium, melt butter and add garlic, onion, peppers and mushrooms. Season veggies with creole seasoning, seasoned salt and black pepper. In a hot pan, add steaks then turn heat down a notch..
- When onions are beginning to turn translucent, add in Brussel sprouts and combine. Don’t cook the hell out of the veggies. Adjust heat to finish when the steak is done. If the veggies finish first, just turn them on low and stir occasionally..
- I cooked my steak to an internal temperature of 145 F and let it rest (off heat) about 8 minutes or so..
- Plate. Slice green onion and use as garnish. I served mine with white rice..
The steak is then grilled at high temperature to get the appropriate crust. The cut of steak you use is down to personal preference and budget. Different cuts will deliver different levels of tenderness and flavour. Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it. Sirloin: Considered to be a prime steak, like fillet, but with more flavour.
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