Seared NY Strip Steak over a Roasted Brussels Sprouts & Sweet Potato Hash topped with a Creamy Horseradish Sauce! 🥩🔥
RECIPE NOTES
All measurements are estimated; adjust ingredients to your liking. Cook the steak to your personal preference.
Seared NY Strip Steak over a Roasted Brussels Sprouts & Sweet Potato Hash topped with a Creamy Horseradish Sauce! 🥩🔥
All measurements are estimated; adjust ingredients to your liking. Cook the steak to your personal preference.
INGREDIENTS
2 16 oz NY strip steaks
Extra virgin olive oil
2 tbsp garlic ghee
1 lb brussels sprouts
1 large sweet potato
1 red bell pepper
1 medium sized onion
Supreme Steak Rub seasoning
Salt
pepper
garlic powder
Chopped parsley (garnish)
Creamy Horseradish Sauce:
1/2 cup light sour cream
1/4 cup avocado mayo
1 tsp apple cider vinegar
1 tbsp dijon mustard
3 tbsp prepared horseradish
salt
pepper
garlic powder
onion powder
INSTRUCTIONS
- 1
Dice and cut up all of the veggies then add to a large bowl. Drizzle in olive oil and season with salt, pepper and garlic powder. Mix till well combined then place on a lined baking sheet and roast at 400° for ~30-35 minutes.
- 2
Let the steaks come to room temp, pat dry with paper towels then coat in olive oil and season generously on all sides with the steak rub.
- 3
Get a large skillet going over medium-high heat. Add in the ghee and sear steaks to personal preference. I cooked these for about 3.5-4 min per side. Remove and let rest for ~10 minutes then slice.
- 4
Plate it everything up & ENJOY!