A satisfying and nutritious meal featuring juicy ribeye steaks, crispy brussel sprouts with bacon and pine nuts, and a creamy cauliflower mash. Perfect for a special dinner or a comforting weeknight meal!

• Ribeye Steaks: A rich source of high-quality protein, iron, and zinc, which supports muscle growth, energy levels, and immune function.


• Turkey Bacon: Provides lean protein with less fat and fewer calories compared to traditional bacon.


• Brussel Sprouts: High in vitamins C and K, fiber, and antioxidants that support immune health and digestion.


• Pine Nuts: Offer healthy fats, vitamins, and minerals that support heart health and provide antioxidant benefits.


• Cauliflower: Low in carbs and calories, rich in vitamins C and K, and offers a creamy, nutritious alternative to traditional mashed potatoes.


• Fresh Rosemary: Contains antioxidants and has anti-inflammatory properties that support overall health.

For the Ribeye Steaks:

2 Ribeye Steaks (1.3 lbs each, 1 1/4" thick)

1/2 tsp Sea Salt

1/2 tsp Black Pepper

3 Sprigs Fresh Rosemary (or 1 Tbsp finely chopped leaves)

Chimichurri Sauce (optional, for serving)

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For the Brussel Sprouts:

2 tbsp Vegetable Oil (divided)

6 Slices Turkey Bacon (chopped)

1 Shallot (finely minced, about 3-4 tablespoons)

2 Garlic Cloves (finely minced)

1 lb Brussel Sprouts (halved or quartered if large)

Salt and Pepper to Taste (about ½ teaspoon each to start)

¼ Cup Pine Nuts1 tbsp Lemon Juice (from ½ lemon)

2 tbsp Parsley Leaves (finely minced)

¼ Cup Grated Parmesan Cheese (about 1-2 ounces)

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For the Cauliflower Mash:

2 Cups Cauliflower (finely chopped, fresh or frozen)

1 tbsp Real Sour Cream

1 tbsp Butter

Salt and Pepper to Taste

1. Preheat your grill to medium-high heat.

2. Prepare the Ribeye Steaks: Season the ribeye steaks generously with sea salt, black pepper, and fresh rosemary. Let them sit at room temperature while you prepare the other components.

3. Start the Cauliflower Mash: Steam or microwave the cauliflower until very soft (about 7-10 minutes).

4. Drain the cauliflower well and place it in a blender or food processor with butter and sour cream. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm.

5. Grill the Ribeye Steaks: Place the seasoned steaks on the grill. Cover and reduce heat to medium. Grill for about 4-5 minutes per side for medium-rare, or until the steaks reach your desired level of doneness using an instant-read thermometer. For medium-rare, aim for 130°F to 140°F (steaks will rise to 145°F as they rest). For medium, aim for 145°F to 150°F (steaks will rise to 160°F as they rest).

6. Remove from the grill and tent with foil. Let the steaks rest for 15 minutes before slicing against the grain. Serve with chimichurri sauce if desired.

7. Cook the Brussel Sprouts: While the steaks are grilling, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.

8. Add the chopped turkey bacon, minced shallots, and garlic. Sauté for 2-3 minutes until the bacon starts to crisp up.

9. Add the remaining tablespoon of oil, brussels sprouts, salt, and pepper. Cook undisturbed for about 2 minutes until the brussel sprouts that are touching the skillet turn golden brown.

10. Stir the Brussels sprouts and reduce the heat if necessary. Cover and cook for 5-10 minutes, stirring occasionally, until Brussels sprouts are tender.

11. Add pine nuts, lemon juice, and parsley. Stir well, then add Parmesan cheese and remove from heat.

12. Serve: Plate the ribeye steaks with a generous serving of brussel sprouts and a scoop of cauliflower mash. Garnish the brussel sprouts with additional parsley and Parmesan cheese if desired.

• Calories: 623 kcal
• Carbohydrates: 19.5g
• Protein: 39.4g
• Fat: 43.2g
• Fiber: 6g

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References

https://natashaskitchen.com/perfect-grilled-steak/

https://www.babaganosh.org/brussels-sprouts-bacon-parmesan/

https://www.food.com/recipe/mock-mashed-potatoes-cauliflower-59553