Strip Steak with Roasted Brussels Sprouts and Sweet Potato Fries

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel sweet potato and cut into fries, about 3 inches long. Add the sweet potatoes to the starch pan. Cut the brussels sprouts in ½ and add to a Suvie pan.

Step 2

Season the steaks generously on both sides with salt, then vacuum seal (you may need to use separate vacuum bags to fit the steaks into a Suvie pan).

Step 3

Add steaks to a Suvie pan and cover with water. Load your Suvie and enter the My Cook settings and cook. My Cook Settings Protein: 130˚F, 1.5 hrs Vegetable: 12 min Starch: 30 min

Step 4

During the cook prepare the compound butter. Peel the garlic clove and strip the leaves off the thyme and rosemary. Finely mince the garlic and herbs together with a pinch of salt then mix together with 2 tbsp of the room temperature butter. Transfer to a bowl and put in the refrigerator to set.

Step 5

After the cook remove the pans from your Suvie, drain the water from the protein pan and pat dry.

Step 6

Add the sweet potato fries to the protein pan. Season the brussels sprouts and sweet potatoes with salt and pepper, drizzle with olive oil and toss to coat.

Step 7

Return the pans to Suvie and broil for 7-10 minutes until browned and crisp.

Step 8

While the sweet potatoes and brussels sprouts are broiling heat a heavy skillet, preferably cast iron, over medium-high heat. Remove the steaks from their vacuum bags and pat dry with paper towels. Add 2 tsp vegetable oil to the hot skillet, when the oil begins to smoke gently lay the steaks in the pan and cook for 20-30 seconds per side, then flip and cook on the other side for 20-30 seconds. Repeat this 2-3 times until a brown crust has formed on the steak.

Step 9

Serve immediately with the sweet potatoes and brussels sprouts. Top the steak with a knob of the compound butter. Bon appetit!

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