Seared Strip Steak with Brussels Sprouts and Celery Root

This Valentine’s Day, cook something special for one another. Steak makes a statement but choosing one smaller better steak means you’ll be satisfied not stuffed. Cook, relax and enjoy!

By: Anna Decker / 02/03/2016

Seared strip steak with brussels sprouts and celery root

Steak makes a statement but choosing one smaller better steak means you’ll be satisfied not stuffed. Creamy celery root makes a decadent base and Brussels sprouts roast up golden and crispy. Be sure to gather the loose Brussels sprouts leaves and roast them alongside the sprouts themselves; they’ll be irresistible like potato chips. Cook, relax and enjoy!

What You'll Need: 12 oz Brussels sprouts 1 lb celery root ¾ cup whole milk fresh rosemary 1 oz butter 1 shallot 10 oz strip steak 1 lemon olive oil coarse salt freshly ground black pepper

Equipment: rimmed baking sheet medium saucepan large heavy skillet blender, food processor or immersion blender

Recipe Steps:

  1. Roast Sprouts: Preheat oven to 425°F. Trim and halve sprouts, letting outer leaves fall onto a rimmed baking sheet. Toss with 3 tablespoons oil and season with salt and pepper. Roast, shaking sheet halfway through, until sprouts are tender and leaves are golden, 15–20 minutes.

  2. Cook Celery Root: Meanwhile, peel celery root and cut into 1-inch pieces. Place in a medium saucepan with milk, rosemary sprigs, and 1 teaspoon salt. Bring to a simmer and cook, covered, until celery root is tender, 10–15 minutes. Remove rosemary sprigs and stir in butter.

  3. Sear Steak: Peel and thinly slice shallot. Heat 1 tablespoon oil in a large heavy skillet. Season steak all over with salt and pepper. Add to skillet and cook until deeply browned on both sides, about 3 minutes per side. Transfer to a cutting board to rest.

  4. Sauté Shallots: Add shallot to skillet along with ⅓ cup water and cook, scraping up any browned bits with a wooden spoon, until liquid is reduced and slightly thickened, about 2 minutes.

  5. Purée Celery Root: Transfer celery root and milk to a food processor or blender and puree until smooth (or use an immersion blender). Return to saucepan and reheat over medium heat if necessary.

  6. Finish: Halve lemon and squeeze over Brussels sprouts. Slice steak and serve over celery root purée with Brussels sprouts alongside and shallots spooned over top. Enjoy!

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