Brown Sugar Bourbon Steak

🥘 Ingredients

• Brown Sugar Bourbon Seasoning
  2 tbsp
• beef stock concentrate
  1 unit
• black pepper
  1 tsp
• brussels sprouts
  8 oz
• butter
  2 tbsp
• dijon mustard
  1 tbsp
• olive oil
  2 tbsp
• potatoes
  1 lb
• ranch steak
  10 oz
• salt
  1 tsp
• scallions
  4 scallions
• sour cream
  2 tbsp
• water
  ¼ cup

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust oven rack to the top position and preheat oven to 425°F. Wash and dry all produce. Dice potatoes into ½-inch pieces (no need to peel). Trim and thinly slice scallions , separating whites from greens. Trim and halve brussels sprouts lengthwise.

   potatoes: 1 lb, scallions: 4 scallions, brussels sprouts: 8 oz
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Reserve ½ cup of the cooking liquid, then drain and return potatoes to the pot. Mash potatoes with half the sour cream and half the butter , adding splashes of reserved liquid as needed until smooth and creamy. Stir in half the scallion greens. Season with salt and black pepper . Keep covered until ready to serve.

   sour cream: 2 tbsp, butter: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   While potatoes cook, toss brussels sprouts on a baking sheet with a drizzle of olive oil and a big pinch of salt and pepper. Roast on the top rack until browned and tender ⏱️ 18 minutes .

   olive oil: 2 tbsp
4. 

   4

   Meanwhile, pat ranch steak dry with paper towels; season all over with half the Brown Sugar Bourbon Seasoning . Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook to desired doneness ⏱️ 3 minutes per side. Turn off heat; transfer to a cutting board to rest. Lower heat if seasoning begins to burn.

   ranch steak: 10 oz, Brown Sugar Bourbon Seasoning: 2 tbsp
5. 

   5

   Heat another drizzle of olive oil in the same pan over medium heat. Add scallion whites and remaining brown sugar bourbon seasoning. Cook, stirring, until scallion whites are softened and fragrant ⏱️ 1 minute . Stir in beef stock concentrate and water . Simmer until slightly thickened ⏱️ 2 minutes . Reduce heat to low and whisk in dijon mustard . Turn off heat; stir in remaining sour cream and remaining butter.

   beef stock concentrate: 1 unit, water: ¼ cup, dijon mustard: 1 tbsp
6. 

   6

   Slice steak against the grain. Divide potatoes, brussels sprouts, and steak between plates. Spoon sauce over steak. Sprinkle with remaining scallion greens and serve.