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Serves 4 (serving size: about 3 oz. steak and 3/4 cup salad)
This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak. (Don't worry. It's not enough to keep anyone up.) And it all comes together at just 427 calories per serving!
- 1 tablespoon ground coffee beans
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1 pound hanger steak
- 1/4 cup olive oil, divided
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 3 cups shredded Brussels sprouts
- 1/3 cup chopped toasted pecans
- 1 ounce blue cheese, crumbled (about 1/4 cup)
- Calories 427
- Fat 31g
- Satfat 7g
- Unsatfat 21g
- Protein 29g
- Carbohydrate 9g
- Fiber 4g
- Sugars 3g
- Added sugars 1g
- Sodium 593mg
- Calcium 8% DV
- Potassium 7% DV
How to Make It
Heat a large cast-iron skillet over medium-high. Stir together coffee, 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tablespoon oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside.
Whisk together vinegar, mustard, honey, remaining 3 tablespoons olive oil, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt in a large bowl. Add Brussels sprouts, pecans, and blue cheese; toss to coat.
Slice steak against the grain. Serve with Brussels sprouts salad.