Flank steak, baked potato, Brussels sprouts. 11/18/21

We had a change of plans tonight because I bought a bunch of Brussels sprouts and wanted to see if I could reheat them successfully for Thanksgiving. Our three remaining meals for the week were Chilean sea bass, chicken enchiladas, and Ethiopian lentils and none of them seemed sprout friendly. Ergo, grilled flank steak and Russet potato.

Grilled flank steak, grilled potato, and Brussels sprouts two ways

I made the sprouts two different ways, in the oven and on the cooktop.The oven ones were tossed in olive oil and salt and roasted in a 425F oven for about 20-25 minutes until they were brown and crispy. The stove top sprouts were cooked in a little water, dry sherry, and butter. They were seasoned with salt and sugar. After the water and sherry evaporate, they browned on their cut side in the remaining butter.

To be honest both methods produced pretty yummy sprouts. And both reheated in a 350F oven. (So that is a relief and now I can make them earlier in the day.) The oven roasted ones were crispier and had a bunch of very crispy leaves that had fallen off but the interior of the b. sprouts were a bit overcooked. The stove top ones were delicious, not over cooked, but not as crispy.

For the rest of the dinner John cooked the flank steak and already microwaved potatoes on the grill. The steak took about 5 minutes to cook and then had a little rest before cutting it into serving slices. Note: it is important to slice the flank steak across the grain. Otherwise you will end up with very chewy pieces.

This entry was posted in American, Beef, Easy, Grilling, Kitchen tips, Methods, Vegetables and tagged , . Bookmark the permalink.

1 Response to Flank steak, baked potato, Brussels sprouts. 11/18/21

  1. Pingback: Flank steak, baked potato, Brussels sprouts. 11/18/21 — Omnivore | My Meals are on Wheels

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