So this meal has two variations (I bought my boyfriend steak for his birthday, and opted for the no-casing chicken sausage);
February 25, 2017
- Butternut squash ravioli lightly tossed with olive oil
- Twice roasted garlic and parmesan brussels sprouts
- (a) Sirloin steak with a rosemary citrus sauce/marinade
- (b) No-casing, twice cooked sweet apple chicken sausage
I marinated my steak in a bowl covered with saran wrap for about four hours in the refrigerator, then took it out and let it sit until room temperature.
I prepared my brussels sprouts in a bowl with olive oil, salt and pepper and a bit of minced garlic
I planned that my brussels sprouts would take about 35 minutes in the oven at 375* so I placed them on the rack below the one I intended to use for the steak.
Once I took the steak out, I placed my brussels sprouts on the top rung under the broiler to get them extra crispy.
On a grill pan, I put my steak in the oven on the third to top rung on broil for 5 minutes on the first side and about 7minutes on the second side. ***My boyfriend likes his steak medium-rare, so I took it out when it was almost there and let it sit in the pan for another few minutes.
I took the leftover marinade and put it in a pan on simmer to thicken it up a bit.
In a sauté pan, I put a small amount of olive oil on medium-high and once it was hot, I placed in my sausage.
I attended to the sausage by rolling them to make sure they cooked evenly and were crispy on each side.
After about 8 minutes (when it's mostly cooked, easy enough to cut, but still has some pink in the middle), I removed the sausage from the pan and cut bite size pieces, then put them back in my pan to crisp.
I planned my pasta to match up with the other components of the meal. Once the sausage had been cooked and were ready to flip over to the final side, I started a pot of already faucet-hot water with some salt and covered it. This pasta only took 4 minutes to cook.
Shopping list:
- 10 oz Sirloin steak
- 1 package of four no-casing apple chicken sausage
- 2 lbs brussels sprouts
- 4 cloves garlic, finely chopped
- *Citrus rosemary marinade (This time I bought the marinade, but it's not very difficult to make, if you so wish...)
- 1 package fresh butternut squash ravioli
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