In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your food processor, although I used the old-fashioned method—a knife. And for this reason, our slices might have been a bit thicker than called for, so we left them in the oven for the ten extra minutes while the steaks rested. Perfecto!
- Cooking spray
- 20 oz. Brussels sprouts, thinly sliced
- 6 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 1-inch-thick New York strip steaks
- 1/4 cup sour cream
- 3 oz. (about 1/4 cup) creamy blue cheese, such as Gorgonzola dolce
- 1 tsp. white wine vinegar
- 2 Tbs. thinly sliced fresh chives
- Position a rack about 6 inches from the broiler element, and heat the broiler on high.Line a large rimmed sheet pan with aluminum foil and mist it with cooking spray.
- Place the Brussels sprouts on the prepared pan, drizzle with 3 Tbs. of the oil, sprinkle with 1/4 tsp. each salt and pepper, toss to coat, and arrange in an even layer.
- Spray a wire rack with cooking spray, and place it over the sprouts, nudging them so the rack lies flat. Brush the steaks with 1 Tbs. of the oil and season both sides with salt and pepper. Place on the rack.
- Broil, flipping the steaks once, until the sprouts are tender and charred on the edges and the steaks are cooked to your liking, 3 to 5 minutes per side for medium rare (125°F to 130°F).
- Meanwhile, purée the sour cream, blue cheese, vinegar, and the remaining 2 Tbs. oil in a food processor or blender until smooth.Season to taste with salt and pepper. Transfer to a bowl and stir in the chives.
- Allow the steak and sprouts to rest for 10 minutes. Transfer the steak to a cutting board and thinly slice. Toss the sprouts to combine the more charred ones with the less charred ones. Stir the sauce and thin with water, if needed.
- Serve the steak and sprouts with the blue cheese sauce.
from Fine Cooking