Steaks & Cipollini Onion Butter
with Mashed Potatoes & Brussels Sprouts
Ingredients
- 2 Steaks (Customized ingredients - swapped for Raised Ribeye Steak or 2 10-oz No Added Hormones NY Strip Steaks)
- 2 cloves Garlic
- 1/2 lb Brussels Sprouts
- 3/4 lb Potatoes
- 1 oz Balsamic-Marinated Cipollini Onions
- 2 Tbsp Crème Fraîche
- 1 oz Salted Butter
- 1 Tbsp Apple Cider Vinegar
Instructions
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Prepare the ingredients
Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Roughly chop the onions.
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Cook & mash the potatoes
Add the diced potatoes and chopped garlic to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.
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Roast & dress the brussels sprouts
Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the vinegar; carefully stir to coat.
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Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
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Make the cipoline onion butter & serve your dish
While the steaks rest, in a bowl, combine the softened butter and chopped onions. Mash to thoroughly combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the mashed potatoes and dressed brussels sprouts. Top the steaks and potatoes with the cipoline onion butter. Enjoy!
Protein Variations
Ribeye Steak
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CUSTOMIZED STEP 4 - Ribeye Steak
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks, turning occasionally, 8 to 10 minutes, or until lightly browned. Transfer to a separate sheet pan. Roast 5 to 9 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.
Strip Steaks
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CUSTOMIZED STEP 4 - Strip Steaks
Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 3 minutes, or until browned. Flip and cook 1 to 2 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
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