Now, before you all go “ewww” on me, I ask that you give it a chance. I am not a huge fan of brussel sprouts BUT I really like this salad. Mostly because it doesn’t taste like brussel sprouts. Ironic. The husband is a huge fan though and I made it for him. Hence the reason I am eating a steak too. As I have previously stated, I rarely eat beef BUT it’s been very hot here in upstate NY and steaks were on sale and I wasn’t about to stand over a hot stove/oven and cook. It’s September. It’s not supposed to be 90* in NY. We are supposed to be drinking pumpkin spice lattes, picking apples and watching leaves change colors. Not sweating…
Not complaining though. That’s what the AC is for! Winter will be here soon enough.
Okay back to the salad. It’s actually a very easy salad to assemble. The sprouts are raw. Yes, I said RAW. No cooking required. The only danger is the shaving of them. You can buy them already chopped but the salad really doesn’t taste the same. You can use a mandolin to slice this thin or if you have an slicer attachment to a stand mixer, you can it it that way. I started with the mandolin but the husband walked in as I was slicing them super fast and had a mini heart attack. He gently reminded me of my thumb that is missing part of its side (sadly, that’s not from just one experience) and went and got the attachment down and started to slice them for me that way. Alright by me!
Once the brussels are thinly shaved/sliced, I added chopped almonds, dried cranberries, turkey bacon and mixed it all up. I then drizzled the salad with a dressing of orange and lemon juice, their zest, apple cider, minced onion and olive oil. I tossed that around and added coarsely grated parmesan to it and topped with the perfectly grilled and sliced steak! So easy and very tasty!
That being said, I do have to warn that the salad isn’t very good as a left over. The sprouts get soggy and flat tasting. Sorry, this is a dish best enjoyed right when it is made. It is easy doubled and is very popular are gatherings. Must people don’t even realize they are eating brussel sprouts!
To grill the steak, about 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature. Heat your grill to high. Season both sides with with salt and pepper and place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes on each side. Remove from the grill and cover the steaks with foil and let sit for about 10 minutes.