This simple, quick, and nutritious meal is perfect for a busy weeknight. The brown-sugar rub with a dash of cayenne pepper gives the steak a nice flavor and a tad bit of heat. Even using an inexpensive chuck steak, the steak was tender and delicious. Flank, skirt, or tri-tip steak can be substituted if you prefer a different cut of meat. Sautéed Brussel Sprouts and Easy Roasted Potatoes are a couple of my go-to side dishes. Potatoes are a no-brainer when having steak, and it’s always good to add something green for a well balanced meal. Not only am I giving you amazing recipes, but I am watching out for your health too. You are welcome!
Preheat oven to 450 degrees.
To prepare the rub, stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.
While the steak rest, line a jelly roll or baking pan with foil and spray with cooking spray.
Place potato wedges on pan. Coat potato wedges with olive oil. Sprinkle garlic salt and pepper to taste.
Toss to combine.
Bake 15 minutes. Stir and bake 15 more minutes or until browned and crispy.
While potatoes are cooking, heat 1 Tbsp. olive oil in a cast-iron grill pan or ceramic coated cast iron pan over high heat. Add steak; sear both sides. Cook 12-16 minutes for medium-rare. Turning half way during cook time. Remove from skillet; cover loosely with aluminum foil. (Alternatively, cook steak on gas or charcoal grill).
For Brussel sprouts, melt 2 Tbsp. butter in same pan the steak was cooked in.
Add chopped onions and thawed Brussel sprouts. Sauté until Brussel sprouts are browned and heated through.