Chop Steak with Crispy Brussels Sprout Home Fries and Herb Compound Butter
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Ingredients & Equipment
What we send
- 1/4 cupunsalted butter
- 12 ouncesbaby purple potatoes
- 1 clovegarlic
- 1/3 cuppanko breadcrumbs
- 1 tablespoonWorcestershire sauce
- 12 ouncesground beef
- 1 teaspoonsugar
- 8 ouncesshredded Brussels sprouts
- 1/2 tablespoonwhole-grain mustard
- 1/8 ounceparsley
- 1/8 ouncetarragon
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot
- plastic wrap
- 10" medium pan
- 12" large nonstick pan
Set aside 1 tablespoon butter and reserve for cooking home fries; place remaining butter in a small bowl and let soften at room temperature (this makes it easier to mash in Step 2). Rinse potatoes, quarter, and place in a medium pot. Cover with cold water by 1 inch, and season generously with salt. Bring to a boil over high heat and cook until tender when pierced with a knife tip, about 6 minutes. Then, drain and set aside.
Make Herb Compound Butter
While potatoes boil, rinse parsley. Roughly chop tarragon and parsley leaves, discarding stems. Mince garlic. Peel shallots and mince. Add chopped herbs, garlic, 1 tablespoon minced shallot, ⅛ teaspoon salt, and pepper to small bowl with butter. Using a fork, mash to fully combine. Transfer compound butter to 1 piece plastic wrap and roll into a 1-inch thick log. Twist ends of plastic to seal tightly. Place in freezer to help butter set.
Form Chop Steaks
In a medium bowl, combine breadcrumbs, Worcestershire sauce, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then divide into 2 equal pieces and form into oval-shaped patties, about 1 inch thick. Using your thumb, create a dimple on top of each.
Sear Chop Steaks
Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chop steaks and sear, without flipping, until browned on bottom, about 4 minutes. Then, gently flip and continue searing until browned and medium rare, 3-4 minutes more. Transfer chop steaks to a plate. Cut 2 slices compound butter (we like ¼-inch thick coins, but it's up to you), and place on top of steaks to melt. Set aside.
Cook Home Fries
While chop steaks sear, heat reserved 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick pan over medium heat. When butter is foamy, add sugar and remaining shallot and cook, stirring, until caramelized and tender, about 5 minutes. Increase heat to medium high. Add Brussels sprouts, potatoes, ½ teaspoon salt, and pepper. Sauté until sprouts are crisping and potatoes begin to brown, about 5 minutes more.
Plate Chop Steaks
Remove pan with home fries from heat and stir in mustard to combine, then divide crispy Brussels sprout home fries between serving plates. Transfer chop steaks to plates, and top with more compound butter as desired. Dig in!