Binge Watching “Chef’s Table” on Netflix…Again

My husband and I like brussels sprouts.  We know many people who do not. For some I think it’s because of how they cook them.  Honestly, brussels sprouts need to have seasonings and not just be eaten steamed.  While I do like the flavor of this vegetable on its own it is definitely elevated when you add some butter or extra virgin olive oil, sprinkled with salt and pepper, sauteed with chopped garlic and then topped with red pepper flakes.  That is the classic way I prepare them and they are always good.

So one night, after binge watching Chef’s Table on Netflix for the 1000th time I got this burst of inspiration and wanted to use brussels sprouts differently.  I like how the chefs on Chef’s Table design their plates.  It’s very artistically driven and not just served in large amounts like family style.  That’s when I decided to puree my brussels sprouts and add some almonds as a nice nutty complementary flavor.

I had been slow cooking a flank steak all day.  So, I topped the steak with the brussels sprouts spread. Taking a fork full of these two things together is scrumptious!  However, I think the next time I plate this I’ll either put the spread on the bottom and have the steak resting on top, or take the back of a spoon and smear on the spread in a decorative manner.  Aesthetically, that would be more appealing. Until then, here is how you make this meal.



Slow Cooked Flank Steak with Brussels Sprouts and Almond Spread

Ingredient List

2 tablespoons of Slivered Almonds
8 – 12 Brussels Sprouts
2 tablespoons of Unsalted Butter
Flank Steak
2 -3 Garlic Cloves
Red Pepper Flakes
Salt and Pepper

The FLANK STEAK is slow cooked in a crock pot for 8 hours on the low setting, or 4-5 hours on the high setting:

  • Add enough water to just cover the surface of the steak
  • Season with SALT and PEPPER either before or after the steak has cooked

To make the spread:

  • Soften BRUSSELS SPROUTS either by steaming or boiling them until they are fork tender
  • While the brussels sprouts soften, chop GARLIC CLOVES
  • Once the brussels sprouts have softened, take a saute pan and melt UNSALTED BUTTER and cook the brussels sprouts and garlic for about a minute or two
    • Just enough time to coat the brussels sprouts and open up the more appealing aromas and flavor in garlic while cutting down its sharp bite
  • Take out a food processor and pour in the cooked brussels sprouts, garlic, and SLIVERED ALMONDS.
    • Puree on low and then high until the spread is smooth
    • Taste test to see how much SALT, PEPPER, and RED PEPPER FLAKES to add

Sauteed Mushrroms with Slow Cooked Flank Steak and Burssels Sprouts and Almond PureeServe with a side of sauteed mushrooms.  Get the recipe here: Sauteed Mushrooms with Butter and Thyme

Enjoy!!

 

Go back to: Main Courses

Follow Tree House Cooking on Facebook and Instagram

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s