Juicy Steak with Roasted Potatoes & Brussels Sprouts

A hearty and satisfying meal perfect for any occasion! 🍷✨

🛒 Ingredients

For the steak:

2 medium steaks (ribeye, sirloin, or tenderloin)

1 tbsp olive oil 🫒

2 tbsp unsalted butter 🧈

2 cloves garlic, smashed 🧄

2 sprigs fresh rosemary 🌿

For the sides:

3 medium potatoes, sliced into wedges 🥔

1 cup Brussels sprouts, halved 🥦

2 tbsp olive oil 🫒

Salt and pepper to taste 🧂

For the sauce:

1 cup red wine 🍷

1 tbsp balsamic vinegar

1 tbsp unsalted butter 🧈

👨‍🍳 Instructions

Prepare the Sides:

Preheat your oven to 200°C (400°F). Toss potato wedges and Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through.

Cook the Steak:

Heat a skillet over medium-high heat. Pat the steaks dry and season with salt and pepper. Add olive oil to the hot skillet and sear steaks for 2–3 minutes per side for medium-rare. Lower the heat, add butter, garlic, and rosemary, and baste the steak for 1–2 minutes.

Make the Sauce:

Remove the steak from the skillet and let it rest. In the same skillet, pour in the red wine and balsamic vinegar. Simmer until reduced by half, then whisk in butter for a glossy finish.

Plate & Serve:

Slice the steak and arrange on a plate with roasted potatoes and Brussels sprouts. Drizzle with the red wine reduction. Serve hot and enjoy! 🍴

Bon appétit! 😍🔥