Grass-Fed Strip Steak with Roasted Brussels Sprouts and Sweet Potato Purée
“Besides being loaded with muscle-building protein, red meat has vitamin B and zinc, essential nutrients,” says Hagan. This meal delivers three 30-gram protein payloads, way more than you need at one sitting, so chop-and-package the other two beef servings for later in the week.
· 14-ounce grass-fed strip steak
· 8 whole brussels sprouts
· 1 large sweet potato
· 4 tbsp grass-fed butter
· Salt and pepper, to taste
· 1/4-cup olive oil
· 1 tsp cinnamon
· 1 small bunch of fresh thyme
1. Season steak on both sides with salt and pepper, rub with olive oil, and lay on a medium-heat grill. Cook both sides evenly for 5 minutes total.
2. Cut brussels sprouts in half lengthwise and remove bottoms. Place cut side down in a pan with oil in it. Cook for 1 minute then place in oven at 375° until bottoms are browned and the sprout is cooked through. Put back on stovetop on medium heat adding 2 tablespoons butter and a few sprigs of fresh thyme. Stir with wooden spoon until butter is melted and brussels sprouts are fully browned and cooked.
3. Wrap sweet potato, salt, pepper, and oil in cooking foil and place in a 375° oven. Cook for 45 minutes. Remove from oven, discard foil, and peel off skin. Place in a blender with 2 tablespoons butter, salt and cinnamon. Purée until smooth.