This post is definitely a perfect Yin and Yang if there ever was one. I have some brilliantly fond memories of my mom making us this Flank Steak when we were little. Seriously it is amazing! So much so my mouth waters when I think about it. I swear, it is even right now as I write this. Yes, it’s that good! It’s so juicy and buttery and I can’t wait for you to taste it.
Then there are Brussels Spouts, which until recently I wouldn’t even go near with a ten-foot pole. My whole life I’ve been traumatized by these little shriveled up mini-cabbage-like things that I couldn’t stand to eat. Whenever we were given Brussels Sprouts as kids, I remember my sister and I would fill our paper napkins full of them and toss them out the open dinning room window when our mom wasn’t looking. Pretty funny, eh? And Mom always wondered why the cats liked to hang out underneath that window. We were sneaky little girls!
Anyhow, on mine and The Hubby’s anniversary last month, while out at dinner The Hubby ordered an entree which was accompanied by…you guessed, Brussels Sprouts. And you know what? For the first time in my life they actually looked good so I ventured to taste one. Low and behold I was pleasantly surprised and believe it or not I might now be a convert. So…I decided to whip up some of my own to see if I could continue the liking. Better yet, I made a batch that tasted even more spectacular. Try this super easy recipe and I swear you’ll change your mind about Brussels sprouts forever!
(Note: I found the original pesto recipe at Steamy Kitchen,where recipe developer, food columnist and food photographer Jaden Hair made Chef Todd of Checkers Restaurant in Los Angeles Cranberry Pistachio Pesto. However, I changed mine slightly by using dried Pomegranate-Cranberries instead of regular dried Cranberries. Feel free to try whichever version sounds good to you.)
1 1/2 lbs Flank steak
1/2 cup olive oil
3 roasted Garlic cloves
1/2 cup dried Pomegranate-Cranberries
1/2 cup roasted Pistachios
1 1/2 lbs Brussels sprouts
Step 1: Gather your ingredients.
Step 2: Remove steak from package and lay flat on a cutting board.
Step 3: Tenderize the steak by poking a fork though it several times in random areas of the meat.
Step 4: Brush steak with melted butter and lots of it.
Step 5: Season with Lawry’s Salt. Heat broiler and cook steak for 8 to 10 minutes on each side. When cooking is done, cut in slices made across the grain.
Step 6: Make the Pistachio Pomegranate Pesto by placing your Pistachios, Pomegranate-Cranberries, roasted garlic and parsley in a food processor and process until very finely chopped. While the food processor is running, slowly drizzle in 2 tablespoons of the olive oil. Spoon out the pesto into a bowl and stir in remaining olive oil. Season with salt and black pepper to taste. The pesto should be slightly sweet and salty.
Step 7: Cut off the knobby end of the Brussels sprouts and pull off any loose outer leaves. Cut the sprouts in half, lengthwise. Brush with olive oil. Roast for 25 minutes, until you begin to see a bit of browning on the sprouts. The interior should be fork tender.
Step 8: Once your steak and the Brussels sprouts are done, place your steak and sprouts on a plate and drizzle your pesto over the spouts. Season with salt and pepper to taste and enjoy!
So…tell me what you think. Are you a Brussels sprouts lover or maybe a convert like me? I promise if you try this recipe you will be craving these little guys like you never thought you would.
Have a Fab You Bliss day!