Shaved Brussel Salad with Garlic Steak

I am not usually a big salad girl. I mean I love a good salad, but if I am going to eat a meal, I never gravitate towards a salad. THIS salad however, is a game changer and packs so much flavor. It is light and tangy with a sharp bite from the Parmesan. Honestly, the perfect salad for the summer when you want something satisfying but not super heavy. This salad will fill you up and leave you feeling lighter. It also comes together fairly quickly so it is great for an evening when you just don’t have a lot of time. The one thing that you shouldn’t skip, is making sure to massage the brussels sprouts with the dressing and letting them sit while you grill the steak – this will help break them down just a bit so they aren’t as bitter or as tough to chew.

I know the time seems a bit high, but a lot of it is used for marinating and you can shorten the time by multitasking!

Serves: 2-4

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 60 Minutes

To Make:

1. Let’s start with marinating the steak. Make sure the steak is completely dry before seasoning it. Place the steak on a plate or in a dish and generously season with salt + pepper on all sides. Next, rub the minced garlic all over the steak and pour on the worcestershire and make sure the steak is fully coated. Set aside and let rest for at least 30 minutes.
2. Next, let’s mix together the dressing. In a bowl, add the 1/3 cup olive oil, 2 tbsp Dijon mustard, 1/2 lemon juice, 1 finely diced shallot, 2 minced garlic cloves, 2 tbsp red wine vinegar, 2 tbsp honey or agave, and salt + pepper to taste (start with 1/2 tsp of each and then taste and adjust). Whisk well to combine then taste and adjust. (If it is too sweet, add more lemon juice; and if it is too tangy, add more sweetener).
3. While the steak finishes resting, get everything else prepped – cook and chop the bacon, toast and chop the pistachios, and grate the parmesan.
4. When everything is prepped and before you cook the steak, let’s get the shaved brussel sprouts marinating. In a large bowl, add the 4 cups of shaved brussel sprouts and a couple spoonfuls of the dressing. Using your hands, massage the dressing into the sprouts. (Feel free to add more dressing if it is too dry).
5. Now for the steak. Heat a large pan over medium-high heat. Once hot, add in the oil or butter to coat the pan and immediately add the steak. Cook for 5-8 minutes, flip and continue cooking for another 5-8 minutes. *The cook Time will greatly depend on the thickness of your steak – use a meat thermometer for an accurate temperature; for a medium rare, remove the steak from the pan when it reaches 120-125 degrees Fahrenheit.
6. Remove the steak and allow to rest for at least 5-8 minutes before slicing.
7. While the steak rests, let’s finish making the salad. To the bowl with the brussel sprouts, add in the chopped bacon, toasted + chopped pistachios, and freshly grated parmesan. Toss to combine and adjust the dressing to your liking.
8. Lastly, slice up the steak and add it to the top of the salad! Serve and top with more freshly grated parmesan because life is short!