Peak Season! Seared Steak & Garlic Butter with Oven-Fried Brussels Sprouts

Ingredients:

• ¾ oz of Parmesan
• ½ lb of Brussels sprouts
• 1 red onion
• 1 oz of panko
• 10 oz of sirloin steak
• ¼ oz of granulated garlic
• butter
• olive oil
• 1 large egg

Instructions:

1. Preheat oven to 425°F with a rack in the center. Place 2 tablespoons butter in a small bowl to soften. Lightly oil a rimmed baking sheet. Finely grate Parmesan. Trim and discard ends from Brussels sprouts, then cut in half. Halve and slice all of the onion into ½-inch thick wedges through the core.
2. Beat 1 large egg with 2 tablespoons oil in a medium bowl; season with salt and pepper. Place panko in a separate medium bowl and toss with Parmesan, ½ teaspoon salt, and a few grinds of pepper.
3. Coat Brussels sprouts in egg then lift, letting excess egg drip back into the bowl. Place in bowl with panko; toss to coat. Transfer to the prepared baking sheet. Repeat the same breading process with onions and transfer to the baking sheet. (It's OK if vegetables aren't fully coated) Sprinkle any remaining panko breading over the veggies.
4. Drizzle Brussels sprouts and onions with 1 tablespoon oil. Roast on center oven rack until tender and golden brown, stirring halfway through, 20–25 minutes total.
5. Pat steaks dry, then season all over with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add steaks and cook until well browned and medium rare, 3–4 minutes per side (or longer for desired doneness.) Transfer to a plate and let rest for 5 minutes.
6. To bowl with softened butter, add ¼ teaspoon each of granulated garlic and ground pepper; mash with a fork. Serve steaks dolloped with garlic butter with oven-fried Brussels sprouts and onions alongside. Enjoy!

Comments:

Note that the vegetables won't be completely coated in the Parmesan-panko, but make sure to sprinkle any that remains over the veggies to use it all up!

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