Steak & Mushroom Agrodolce with Brussels Sprouts and Roasted Potatoes #343

To learn how to make Steak & Mushroom Agrodolce with Brussels Sprouts and Roasted Potatoes Show Number 343 Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow # Agrodolce Bianco. Agrodolce translates to "Bitter-Sweet" and that's exactly what this white wine condiment is, Condimento Bianco, Is made out of a particularly sweet variety of grapes after the high-quality white vinegar is added it is aged in French Oak barrels. Steak & Mushroom Agrodolce with Brussels Sprouts and Roasted Potatoes 343 Agrodolce is Italian. agrodolce (adjective) that tastes both sour and sweet, (noun) a sweet-and-sour sauce from agro sour, acrid + dolce sweet. agrodolce is The Sweet-and-Sour Condiment You'll Want to Put on Everything. INGREDIENTS Seared Steaks & Mushroom Agrodolce with Roasted Potatoes & Brussels Sprouts 2 Steaks ¾ lb Golden Potatoes ½ lb Brussels Sprouts 4 oz Mushrooms 2 Tbsps Balsamic Vinegar 1 Tbsp Sugar 1 Tbsp Sweety Drop Peppers ¼ cup Grated Parmesan Cheese ¼ tsp Crushed Red Pepper Flakes My Carrabba's Italian seasoning recipe here is the link to the show where I tell you the recipe. Click here https://youtu.be/DGFMZuxiS3k 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley) INSTRUCTIONS 1. Prepare the ingredients Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Thinly slice the mushrooms. 2. Roast the potatoes & brussels sprouts Place the diced potatoes and halved brussels sprouts in a large bowl. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to thoroughly coat. Reserving the bowl, transfer to a sheet pan and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the cheese; toss to coat. Taste, then season with salt and pepper if desired. Cook the steaks 3. Cook the steaks Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board, and let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks for an additional 2 to 3 minutes to achieve this. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 4. Make the mushroom agrodolce While the steaks rest, in the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, vinegar (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 1 to 3 minutes, or until the mushrooms are coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.  5. Slice the steaks & serve your dish Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished potatoes and brussels sprouts. Top the steaks with the mushroom agrodolce. Garnish with the peppers. Enjoy!