Food Diversity marries Top Sirloin and Brussel Sprouts

It's amazing how simple combinations of foods that you wouldn't think go well together can create such a wonderful marriage of savory flavors. It is the job of NonChefNick to find these combinations, try them out, and wow the readers with the results of endless possibilities.

Take a simple Top Sirloin steak, a handful of fresh Brussel Sprouts (or frozen), a bit of red wine, salt, pepper, and garlic, and you will create a simple to make dish that will surely impress your special someone. There's no need to fill it up with starches and carbs, just simple, sauteed Top Sirloin and oven roasted Brussel Sprouts, the combination of flavors that will have you smacking your lips for more. This entree will certainly feel at home under candlelight and a bottle of nice Cabernet. Finish off with a refreshing salad of mixed greens, and never forget to save room for a couple of wonderful dark chocolate truffles to fuel the continued romantic evening. Send the kids to the baby sitter. Tonight is YOUR night.

You and your loved one should work on this together. Start by gathering all your ingredients.

2 nice 6 oz. Top Sirloin or Filet Mignon steaks
Approximately 12 Brussel Sprouts, cut in halves
4 cloves of garlic, chopped
6 tablespoons of olive oil
2/3 cup of red wine
salt and pepper to taste
1 tablespoon of butter (optional)

Preheat your oven to 400 before you start anything. Next, in a bowl, mix the Brussel Sprouts with 3 tablespoons of olive oil with some salt, pepper, and the garlic. Make sure sprouts are well coated. Transfer to a foil lined cookie sheet and roast in the oven for about 25 minutes.

While Brussel Sprouts are roasting, heat the remaining olive oil in a frying pan over medium high heat until it begins to smoke. Pat dry your steaks with a paper towel. Saute appproximately 2 to 3 minutes on each side, adding your desired pinches of salt and course ground pepper. Remove steaks and set on a heated plate and loosely cover with foil to keep meat warm. Deglaze your pan over medium low heat with the red wine and allow to reduce by half. Add the butter and stir until well melted and blended with the sauce.

Finally, remove the Brussel Sprouts and garlic from oven and transfer to the pan and stir into the sauce. Set each steak on dinner plates (heated) and spoon the Brussel Sprouts and sauce over the steaks. Serve hot and enjoy. I tell you, this is delicious!