Description
A delicious dinner featuring perfectly cooked steak paired with balsamic roasted brussels sprouts and a loaded baked potato.
Ingredients
Scale
- 2 ribeye steaks
- 1 lb brussels sprouts, halved
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the brussels sprouts by tossing them with balsamic vinegar, olive oil, salt, and pepper.
- Spread the brussels sprouts on a baking sheet and roast for 20-25 minutes until tender.
- While the brussels sprouts are roasting, wash and pierce the russet potatoes with a fork. Bake them in the oven for about 45-60 minutes until soft.
- Season the ribeye steaks with salt and pepper, then grill or pan-sear them to your desired doneness.
- Once the potatoes are done, cut them open and fluff the insides with a fork. Add butter, sour cream, cheese, and green onions.
- Serve the steak alongside the balsamic roasted brussels sprouts and loaded baked potato.
Notes
- For a more intense flavor, marinate the steaks for a few hours before cooking.
- Feel free to add other toppings to the baked potato, such as bacon bits or additional cheese.
- Adjust the cooking time for the steak based on thickness and preferred doneness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking, Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 800
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Steak, Balsamic, Brussels Sprouts, Loaded Baked Potato, Dinner