Southwest Skirt Steak Brussel Sprouts & Potatos
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By Adam Krause
Southwest Skirt Steak Brussel Sprouts & Potatos
Updated at: Sun, 19 May 2024 14:12:24 GMT
Nutrition balance score
Great
Glycemic Index
71
High
Glycemic Load
27
High
Nutrition per serving
Calories450.7 kcal (23%)
Total Fat18 g (26%)
Carbs37.9 g (15%)
Sugars6.6 g (7%)
Protein36.3 g (73%)
Sodium278.1 mg (14%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Marinate steak in desired marinade for at least 45 mins. I usually use Dads brew (bourbon maple balsamic vinegar from vinegar ect)
Step 2
Prep sprouts by cutting them in half and placing into a cold bowl of water and let sit for about 15 mins. In this time preheat oven to 425 F
Step 3
Remove steak from marinade, season steak as desired and cook in weber charcoal kettle gill
Step 4
once sprouts are ready toss with garlic power onion power salt pepper and a dash of balsamic vinegar. Move to a baking sheet and put in oven for around 20 mins at 400 degrees F
Step 5
Cook brown rice per instruction on package
0% Greek yogurt300g
chipotle peppers3.6
adobo sauce1 ⅕ tablespoons
hot sauce1 ⅕ tsp
garlic1 ⅕ tsp
honey2 ⅖ tsp
cilantro stems
salt
pepper
milk1 ⅕ tablespoons
Step 6
Make southwest chipotle sauce
0% Greek yogurt300g
chipotle peppers3.6
adobo sauce1 ⅕ tablespoons
hot sauce1 ⅕ tsp
garlic1 ⅕ tsp
honey2 ⅖ tsp
cilantro stems
salt
pepper
milk1 ⅕ tablespoons
Step 7
Cube potatoes into half in cubes toss in avocado oil salt an pepper, roast at 400 F until tender
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