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Tuesday: New York Steaks with Balsamic Brussels Sprouts and Mashed Acorn Squash

This the way to my heart. A yummy steak, sweet, salty sprouts and my favorite squash mash. Happy girl!
Serves: 4     Prep: 15     Cooking: 35


For the Steaks
3 lbs New York Steaks (4-6 steaks)
1 ½ teaspoons Kosher salt
1 teaspoon ground pepper
1 tablespoon olive oil
For the Squash
1 larger acorn squash
1 tablespoon olive oil
1 teaspoon kosher or sea salt For the Sprouts
4 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 tablespoons olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), cut in half through the core
¼  cup balsamic vinegar
¼ teaspoon pepper
2 tablespoons unsalted butter


Prep Opportunity
The squash can be made at any time during the day and simply reheated.
Preheat oven to 350º.
Cut squash in half lengthwise and remove seeds.
Place in a baking dish and brush with olive oil. Season with salt and roast, cut side up, for 25 minutes or until tender.
Season both sides of steaks with salt and pepper. Set aside.
In a heavy pan, slowly cook the pancetta in the olive oil over medium- low heat for 10 minutes.
Using a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat in the pan.
Return the pan to medium-high heat and arrange the sprouts cut side down in a single layer. Cook - without moving them - until browned, 2 to 3 minutes.
Add ½ cup water to the pan, cover immediately, and simmer until the sprouts are tender - about 3 minutes.  Add more water if necessary.
Transfer the sprouts to a plate.
Add the balsamic vinegar, butter and a few grinds of pepper to the pan. Boil for 2 minutes - be careful not to burn it.
Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce.
To cook the steaks, heat a large pan or cast iron skillet over medium high heat.
Add 1 tablespoon olive oil and then the steaks. Cook for 4 minutes without moving.
Turn steaks over and place skillet in the oven for 4 more minutes. 
Once squash is tender, remove from the oven and, using a mitt to handle, scoop the flesh to a bowl.
Add 1 tablespoon butter and mash.
Transfer steaks to a cutting board and rest 5 minutes.
Serve steaks, sliced, with squash and sprouts.