Skillet Steak With Brussels Sprouts
Day 12 Dinner: Steak + Brussels Sprouts + Quinoa Pilaf
Prep Notes:
Steak + Brussels Sprouts + Quinoa Pilaf
From C&J Nutrition
Ingredients
- 4 teaspoons olive oil, divided
4 cups brussels sprouts, halved
4 ounce tri-tip beef (preferably grass-fed) (Vegetarian swap: 4-ounce piece of firm tofu)
1 1/2 cups cooked quinoa
2 tablespoons dried cranberries
2 tablespoons chopped walnuts
Directions
- Preheat oven to 400ºF. Toss brussels sprouts with 2 teaspoons olive oil and a pinch of salt and pepper and spread out over a baking sheet. Bake until golden and soft, about 45 minutes.
- While brussels sprouts are cooking, roast 2 cups diced yukon gold potato in 2 teaspoons olive oil and a pinch of salt until golden and soft, about 35 minutes.
- When the brussels sprouts are nearly done, heat an oven-safe skillet over medium-high heat. Add 1 teaspoon olive oil and steak and cook until golden on both sides, about 1 1/2 minutes per side. Transfer skillet to oven and cook until steak has an internal temperature of 155ºF (medium), about 4 minutes. Remove from skillet and let rest for 5 minutes before serving.
- While steak rests, toss together quinoa, cranberries, walnuts, 1 teaspoon olive oil, and a pinch of salt and pepper. Divide mixture in half and store half in the refrigerator. Serve half with half of the brussels sprouts and the steak.
- Refrigerate roasted potato for lunch on Day 13 and breakfast on Day 14. Refrigerate extra serving of pilaf for lunch on Day 14.
NUTRIENT TOTALS
Calories: 580.6
Protein: 37.3 g
Carbohydrate: 48.7 g
Dietary Fiber: 11.2 g
Total Sugars: 7.17 g
Total Fat: 28 g
Saturated Fat: 4.717 g
Sodium: 115.5 mg
Information
- Category
- Main Dishes
- Cuisine
- North American
