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London Broil & Brussell Sprout Blue Cheese Salad Recipe

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This recipe for London Broil & Brussell Sprout Blue Cheese Salad is from The Brady-Daniels Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 pound London Broil steak
1/4 cup olive oil, divided
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
3 cups shredded Brussels sprouts
1/3 cup chopped toasted pecans
1 ounce blue cheese, crumbled (about 1/4 cup)
Directions:
Directions:
Step 1
Heat a large cast-iron skillet over medium-high. Stir together 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tablespoon oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside.
(Can also grill the steak to the temperature you like)

Step 2
Whisk together vinegar, mustard, honey, remaining 3 tablespoons olive oil, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt in a large bowl. Add Brussels sprouts, pecans, and blue cheese; toss to coat.

Step 3
Slice steak against the grain. Serve with Brussels sprouts salad.

 

 

 

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