Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese

Name: Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese
Total time: 3600 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 4 sirloin steaks; 1 tbsp olive oil; Salt and pepper; 675 g Brussels sprouts, trimmed and halved lengthwise; 15 cloves garlic, peeled; 60 ml olive oil; Sea salt and freshly ground black pepper; 60 ml honey balsamic glaze; 4 slices bacon, cooked and crumbled; 50 g chopped toasted walnuts; 25 g dried cranberries; 50 g crumbled blue cheese; 240 ml balsamic vinegar; 170 g honey

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour

Serves 4 servings

4sirloin steaks
1 tbspolive oil
Salt and pepper
Baked Brussels sprouts
675 gBrussels sprouts, trimmed and halved lengthwise
15 clovesgarlic, peeled
60 mlolive oil
Sea salt and freshly ground black pepper
60 mlhoney balsamic glaze
4 slicesbacon, cooked and crumbled
50 gchopped toasted walnuts
25 gdried cranberries
50 gcrumbled blue cheese
Honey balsamic glaze:
240 mlbalsamic vinegar
170 ghoney

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Steps

1 hour

1

To make the Brussels sprouts:
Preheat the oven to 230ºC
2

In a bowl, toss together the Brussels sprouts, garlic, olive oil, 2 tsp salt and 2 tsp ground black pepper.
3

Put onto a large baking sheet, spreading them around so everything is in one layer. Roast until the undersides get browned and crisp, about 20 minutes.
4

Remove from the oven, toss to release the undersides, and return to the oven to finish roasting, until some of the sprouts are charred and garlic cloves are tender, about 10 minutes longer.
5

Transfer to a salad bowl and season to taste with more salt and pepper. Drizzle with the balsamic glaze, the scatter the bacon, walnuts, cranberries and blue cheese. Toss it well.
6

To make honey balsamic glaze:
In a smallest saucepan, combine the balsamic vinegar and honey and bring to a boil, then reduce the heat and simmer until glaze reduces by half and is thick and small bubbles form on the entire surface of the liquid, about 20 minutes.
7

Remove from the heat and let cool to room temperature.
This will keep indefinitely in the fridge in an airtight container, warm slightly before using.
8

To cook the sirloin steak:
Remove steaks from the fridge at least 20 minutes before cooking. Make sure that the steak is at room temperature.
Preheat the oven to 200ºC
9

Rub steaks with olive oil and generously season.
10

57Meanwhile, place cast iron skillet or oven safe skillet on a stove top burner set to high heat. Allow it to heat up to at least 5 minutes. You want the pan to be very hot to create a beautiful sear on the steaks. That sear will keep the juices inside the steak as it cooks.
11

When the skillet is hot, add oil to the pan. Then, add the steak to the pan and sear for 2 - 3 minutes on each side.
12

After the steak has a crispy crust to hold in the juices, leave it in the skillet and place them into the preheated oven.
13

For a medium rare steak, cook for 8 minutes or until a meat thermometer registers 57ºC.
14

After the pan is out of the oven, transfer the steak to a wooden cutting board and tent it with a sheet of aluminium foil. The steak will continue to cook (this is called “carryover cooking”) and it will temp up a couple of degrees as it rests.
15

Allow to steak to rest for at least 10 - 15 minutes, if possible.
16

To assemble:
Put the baked Brussels sprouts in the middle of the plate and lay down the steak in the middle of the Brussles sprouts. Enjoy.

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Cooksnaps

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Santy Coy @chefsantycoy

on November 18, 2021 16:59

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!