Practically Paleo

Practically Paleo...meat, veggies, and just a dash of grains to help stretch your dinner

How do you make a truly juicy pan-fried steak for those cold winter months? A steak that tastes so good you don't even need a sauce for it? Here's how:Ingredients:

• NY Steak (about 4-6 oz. per person)


• handful of brussel sprouts


• polenta (I had the pre-cooked kind on hand from Trader Joes)

Instructions

1. Preheat oven to 400


2. Slice off the brussel sprouts' stems and slice in half


3. Lay brussel sprouts on a baking sheet and drizzle with olive oil


4. Add enough salt and pepper to make sure each sprout get seasoned


5. Toss sprouts around until coated, place in oven


6. Pat steaks dry and coat in salt and freshly cracked pepper


7. Heat a pan until smoking hot (we used all clad, not non-stick)


8. Add enough olive oil to the pan that provides a thin coating on pan


9. Once you can see the heat rising from the pan, add steak


10. Let steak sit there for 2-3 mins.


11. Use tongs to try to flip it, but if it sticks, let it sit longer to sear completely


12. When it's ready, flip the steak and let sear on the other side, then the edges of the steak too


13. Place entire pan in oven (if it's oven safe, if not, add steak to baking sheet w/ sprouts)


14. Bake steak the rest of the way, until desired doneness, about 7-10 mins


15. When steak is done, set on a cutting board to rest completely, put pan back on burner


16. Slice prepared polenta into discs and toss into the steak drippings in your pan


17. Cook polenta 4-5 mins on each side in steak drippings


18. Serve on plate, with polenta on bottom to soak up steak juices

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