|2 tablespoons of Slivered Almonds|
|8 – 12 Brussels Sprouts|
|2 tablespoons of Unsalted Butter|
|2 -3 Garlic Cloves|
|Red Pepper Flakes|
|Salt and Pepper|
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.
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
Serve with a side of sauteed mushrooms. Get the recipe here: Sauteed Mushrooms with Butter and Thyme
Go back to: Main Courses