Cast Iron Steak, Goat Cheese Grits, and Roasted Balsamic Brussels Sprouts

Do you have a go-to meal for special occasions? That one thing that might cost a little more and takes time to make but is so worth it? This is that kind of meal for me. I make this as a celebratory meal after getting good news, for a special occasion, or even just to splurge once in a while. It’s really not that time consuming either. In fact, this takes less total time than some recipes I’ve already shared, this is just active cooking the whole time.

I’ve separated the components of the meal so that you can pick and choose what you want to make, and plan your grocery list out easily. I have been planning meals for each week ahead of time, and sorting out the grocery list so we’re only buying what we need. Makes the question “what’s for dinner” an easy one to answer!

If you do decide to make everything as listed below, and are good at multi-tasking, start the broth for the grits first, then prep the brussels sprouts. Once those are in the oven, go back to your grits. Once the grits and brussels are about 10 mins away from being done, you can cook the steaks. You want to try to time everything to finish at the same time. This is much easier to do in a commercial kitchen when you have one cook for each component, but the “guests” in your home are going to be much more forgiving if it’s not timed perfectly. Mainly because they have no choice if they want to eat!

Don’t let this intimidate you, though. It’s definitely worth the effort. If you try it out, take your own pictures and share them with us! Tag us on Instagram and let us see your hard work.

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Cast Iron Steak
Serves 2
Prep time: 5 min
Cook time: 6-10 min

• 2 6 oz sirloin steaks or filets
• salt
• pepper
• 1 tsp chopped fresh rosemary (if desired)
• 2 tbsp unsalted butter

1. Heat your cast iron skillet over medium heat.
2. Season steaks with salt and pepper.
3. Add one tbsp butter to the skillet.
4. Once butter is melted, add the steaks, and cook for 3 minutes on each side (will be approx. med-rare so, cook longer or shorter depending on your liking).
5. Once you flip the steaks to the 2nd side, place 1/2 tbsp butter on top of each steak and (if desired) add 1/2 tsp chopped rosemary on top of the butter. Let this melt and then spoon the butter that collects into the pan back on top of each steak (this is called basting and it’s genius).
6. Once cooked to the desired temperature, remove from the pan and let rest 10 mins before cutting into it.

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Goat Cheese Grits
Serves 3
Prep time: 5 min
Cook time: 25 min

• 1 cup yellow grits
• 2 cups broth (I used beef, you can use chicken or vegetable if you prefer)
• 4 oz goat cheese
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• (optional) 2 tsp chopped rosemary or parsley (if using dried herbs – add in step 1, fresh herbs – use 1 tsp and add in step 4)

1. In a medium saucepan over high heat, add broth, salt, pepper, and garlic powder. Bring to a simmer, then stir in grits.
2. Reduce to low heat and cook until grits are softened and thickened, stirring frequently (15-20 mins).
3. Once grits have cooked through, stir in the goat cheese and mix until melted.
4. Add additional salt if needed.

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Roasted Balsamic Brussels Sprouts
Serves 2
Prep time: 10 min
Cook time: 20 min

• 1 bag fresh brussels sprouts
• 1/2 red onion, julienned (sliced really thin, ~1/8 in)
• 1/4 c balsamic vinegar
• 1/8 c canola oil
• salt
• pepper

1. Heat oven to 375.
2. Prep brussels sprouts by slicing off the base of the root, and slicing in half through what is left of the root. (Now, if you want to get real fancy – which I don’t usually – you could blanch these first, which means dropping in boiling water for about 30 seconds, then placing them in ice water. This starts the cooking process and keeps the vibrant green color. If you do this, let them drain well in a colander before moving on). Place in large bowl with the onion.
3. Mix together vinegar, oil, salt, and pepper in a small bowl, then pour over the brussels and onion, tossing to coat.
4. Place on lined baking pan (one with edges so the liquid doesn’t spill and burn on the bottom of your oven) and bake until soft when pierced with a fork (but not mushy).