Contents of your meal kit:
flank steak
brussels sprouts
pistachios
cherry compote
balsamic vinaigrette base
baby romaine mix
Equipment needed: baking sheet, medium to large skillet, microwave-safe bowl, salad bowl
Finishing steps:
- Preheat oven to 425. On baking sheet, toss brussels sprouts with olive oil, salt & pepper. Roast 8 minutes, toss with a spatula, sprinkle with pistachios, and return to oven for another 8 minutes.
- After you toss brussels sprouts, drizzle flank steak with olive oil and season liberally with salt & pepper on both sides. Rub into the meat.
- Heat a skillet over high heat. Once it is hot, cook steak about 2 minutes on each side (for medium-rare). Remove steak from pan, tent with foil, and let rest up to 10 min.
- Transfer cherry compote to a microwave-safe bowl and heat in 10-second intervals until hot.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
- After steak has rested, slice across the grain to ensure a tender bite, and serve with warm cherry compote. Enjoy brussels sprouts and salad on the side.