Blue Cheese and Green Onion-Crusted Steak

Ingredients

• 2 Garlic Cloves
• 2 Green Onions
• 6 oz Brussels Sprouts
• 1 ½ oz Blue Cheese
• 2 Top Blade Steaks
• ⅞ oz Butter
• 4 fl. oz. 2% Milk
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions, keeping white and
• green portions separate. Trim bottoms off Brussels
• sprouts and halve (quarter if larger than ping pong
• green portions of green onions, and a pinch of
• pepper. Rinse steaks, pat dry, and season both sides
• with ¼ tsp. salt and a pinch of pepper.
• Finish Steaks and Roast Brussels
• Sprouts
• with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper

Instructions

1. 1

   Cook Within: When slicing steak, we recommend finding parallel lines of muscle fiber running down meat (called “grain”), and slicing perpendicular to them, cutting “against the grain.” This makes sliced steak easier to chew, since muscle fibers are already broken Felix Frederickson produced America’s first blue cheese when he used caves near the Straight River in Minnesota to age cheese in 1936.

2. 2

   Roast Garlic and Cook Potatoes: Halve garlic and wrap in foil with 1 tsp. olive oil. Leave an opening on top of foil packet. Place directly on oven rack and bake until tender and lightly browned, 12-15 minutes. Set aside. While garlic cooks, peel and cut potatoes into a 2” dice. Bring a medium pot with potatoes and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until tender, 18-20 minutes. While potatoes cook, prepare

3. 3

   Sear the Steaks: medium-high heat. Place steaks in hot pan and sear on one side until browned, 2-3 minutes. Transfer to and crust with blue cheese mixture.

4. 4

   Prepare the Ingredients: Trim and thinly slice green onions, keeping white and green portions separate. Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong green portions of green onions, and a pinch of pepper. Rinse steaks, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

5. 5

   Finish Steaks and Roast Brussels: Place Brussels sprouts and white portions of green with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper and spread into a single layer on their side. Roast until steaks reach a minimum internal temperature of 145 degrees and sprouts are tender, 8-10 minutes. Rest steak 5 minutes before serving.

6. 6

   Drain fork-tender potatoes in colander. Return to: pot along with roasted garlic, butter, half the milk, ½ tsp. salt, and a pinch of pepper. Mash with a potato masher or fork until smooth. Add remaining milk, 1 Tbsp. at a time, until potatoes reach desired

7. 7

   Plate the Dish: Place a serving of Brussels sprouts and mashed potatoes on a plate. Place steak next to Brussels sprouts and mashed potatoes. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts used twice. Green portions are used in blue cheese mixture and white portions are roasted with Brussels sprouts. the recipe before you start–we promise it will be time • Place a colander in the sink

8. 8

   Place Brussels sprouts and white portions of green