Basic. It's slang nowadays (we know, we're confused, too). But for adults who still trust their classic dictionaries, we want a little calm and ordinary after a long day at work. This meal could be called basic; it's just steak, Brussels sprouts, and potatoes. It's so much more, though; juicy steak dances with a balsamic sauce of pure sweet tang, Brussels are roasted to crispy perfection, and those taters are soft as a cloud on the inside, with a nice crispy outside that's a delight to sink the teeth into. Basic. It's a good thing.
Quarter potato lengthwise and slice into ¾"-thick pieces.
Place a medium oven-safe non-stick pan over medium heat. Add 2 tsp. olive oil, potato, and ¼ tsp. salt to hot pan. Cover, and stir occasionally until golden, 3-5 minutes.
Remove cover. Place pan in oven and roast until tender, 10-12 minutes.
Carefully, remove from oven and stir in butter until melted. Set aside.
While potatoes cook, start Brussels sprouts.
Start Brussels and Prepare Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Toss Brussels sprouts with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on one half of prepared baking sheet.
Spread into a single layer on their side. Roast 8 minutes.
Remove from oven. Brussels sprouts will finish cooking in a later step.
While Brussels roast, mince garlic.
Sear the Steaks
Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Heat 2 tsp. olive oil in a medium non-stick pan over medium-high heat. Add steaks to hot pan. Sear undisturbed until browned, 2-3 minutes on one side.
Remove from burner.
Steaks will finish cooking in a later step.
Roast the Steaks and Brussels Sprouts
Once Brussels sprouts have roasted 8 minutes, place steaks, seared side up, on empty half of baking sheet.
Roast until Brussels sprouts are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes.
Reserve pan; no need to wipe clean.
Make the Sauce
After Brussels sprouts and steaks have roasted 4 minutes, return pan used to sear steaks to medium heat. Add 1 tsp. olive oil and garlic to hot pan. Cook until fragrant, 30-60 seconds.
Add ¼ cup water, balsamic glaze, and demi-glace. Stir often until thickened, 2-3 minutes.
Season with a pinch of pepper and remove from burner.
Plate dish as pictured on front of card. Bon appètit!