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

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese is Serves 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese estimated approx 1 hour.

To begin with this recipe, we must prepare a few components. You can have Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese using 16 ingredients and 16 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Sirloin steak with Balsamic glazed brussels sprouts with bacon, cranberry, walnut and blue cheese:

1. 4 sirloin steaks
2. 1 tbsp olive oil
3. Salt and pepper
4. Baked Brussels sprouts
5. 675 g Brussels sprouts, trimmed and halved lengthwise
6. 15 cloves garlic, peeled
7. 60 ml olive oil
8. Sea salt and freshly ground black pepper
9. 60 ml honey balsamic glaze
10. 4 slices bacon, cooked and crumbled
11. 50 g chopped toasted walnuts
12. 25 g dried cranberries
13. 50 g crumbled blue cheese
14. Honey balsamic glaze:
15. 240 ml balsamic vinegar
16. 170 g honey

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

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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