---
title: "Spiced Skirt Steak: Balsamic Brussels Sprouts and Potatoes"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spiced-skirt-steak-59b1b61aa5ed1903dc557142
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Tree Nuts
  - Milk
tags:
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 1500
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/spiced-skirt-steak.avif"
---
@brussels sprouts{8%oz}
@sweet potatoes{12%oz}
@fingerling potatoes{8%oz}
@chives{1%bunch}
@pine nuts{1%oz}
@skirt steak{12%oz}
@bold & savory steak spice{1%unit}
@balsamic vinegar{2%tbsp}
@beef demi-glace{1%unit}
@vegetable oil{2%tbsp}
@butter{2%tbsp}
@water{½%cup}

Wash and dry all produce. Preheat oven to 425 degrees. Trim brussels sprouts, then halve through stem ends. Cut sweet potato into ½-inch cubes. Cut fingerling potatoes in half lengthwise. Mince chives.

Toss sweet potatoes and fingerling potatoes with a large drizzle of vegetable oil on one side of a #baking sheet{}. Season with salt and pepper. Toss brussels sprouts with a drizzle of oil on other side of sheet. Season with salt and pepper and arrange cut-side down. Roast in oven until lightly browned, ~{20%minutes}.

Place pine nuts in a #large pan{} over medium-high heat. Toast, tossing frequently, until fragrant and golden, ~{3%minutes}. Remove from pan and set aside. Wipe out pan.

Heat a drizzle of vegetable oil in same pan over medium-high heat. Pat skirt steak dry with a paper towel. Season all over with salt, pepper, and bold & savory steak spice. Add to pan and cook to desired doneness, ~{3%minutes} per side. Remove steak from pan and set aside to rest. Wipe out pan. Slice steak against the grain after it has rested a few minutes.

After brussels sprouts and potatoes have roasted 20 minutes, remove sheet from oven. Drizzle brussels sprouts with balsamic vinegar. Return to oven and continue roasting until vinegar is thickened and syrupy, ~{5%minutes} more. Toss brussels sprouts with pine nuts once done roasting.

Add beef demi-glace and water to pan used for steak over medium-high heat. Stir to combine. Bring to a boil, then lower heat and let simmer. Stir in 1 tbsp butter and chives. Season with salt and pepper, then remove from heat. Divide steak, potatoes, and brussels sprouts between plates. Drizzle sauce over steak and serve.