AuthorcookingadminCategoryDifficultyIntermediate

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!

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

Seared Steak:
 2 tsp light brown sugar
 1 ½ tsp kosher salt
 1 tsp ground black pepper
 ¼ tsp ground red pepper
 1 ½ lbs chuck, flank, skirt, or tri-tip steak
 1 tbsp olive oil
Brussel Sprouts:
 ½ cup chopped onion
 2 tbsp butter
 1 lb frozen petite Brussel sprouts, thawed
Easy Roasted Potatoes
 6 qts potatoes, peeled and cut into wedges - (Medium)
 olive oil - to coat
 garlic salt - to taste
 pepper - to taste

1

Preheat oven to 450 degrees.

2

To prepare the rub, stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.

3

While the steak rest, line a jelly roll or baking pan with foil and spray with cooking spray.

4

Place potato wedges on pan. Coat potato wedges with olive oil. Sprinkle garlic salt and pepper to taste.

5

Toss to combine.

6

Bake 15 minutes. Stir and bake 15 more minutes or until browned and crispy.

7

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).

8

For Brussel sprouts, melt 2 Tbsp. butter in same pan the steak was cooked in.

9

Add chopped onions and thawed Brussel sprouts. Sauté until Brussel sprouts are browned and heated through.

Ingredients

Seared Steak:
 2 tsp light brown sugar
 1 ½ tsp kosher salt
 1 tsp ground black pepper
 ¼ tsp ground red pepper
 1 ½ lbs chuck, flank, skirt, or tri-tip steak
 1 tbsp olive oil
Brussel Sprouts:
 ½ cup chopped onion
 2 tbsp butter
 1 lb frozen petite Brussel sprouts, thawed
Easy Roasted Potatoes
 6 qts potatoes, peeled and cut into wedges - (Medium)
 olive oil - to coat
 garlic salt - to taste
 pepper - to taste

Directions

1

Preheat oven to 450 degrees.

2

To prepare the rub, stir together brown sugar and next 3 ingredients. Rub steak with sugar mixture, and let stand 5 minutes.

3

While the steak rest, line a jelly roll or baking pan with foil and spray with cooking spray.

4

Place potato wedges on pan. Coat potato wedges with olive oil. Sprinkle garlic salt and pepper to taste.

5

Toss to combine.

6

Bake 15 minutes. Stir and bake 15 more minutes or until browned and crispy.

7

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).

8

For Brussel sprouts, melt 2 Tbsp. butter in same pan the steak was cooked in.

9

Add chopped onions and thawed Brussel sprouts. Sauté until Brussel sprouts are browned and heated through.

Seared Chuck Steak with Sautéed Brussel Sprouts and Easy Roasted Potatoes
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