Pan-Seared Skirt Steak with Nutty Spelt and Roasted Brussels Sprouts

A hearty and textured dish that balances the richness of seared beef with the earthiness of toasted spelt and caramelized sprouts.

Ingredients

• 1 lb Beef Skirt Steak
• 12 oz Brussels Sprouts, halved
• 6 oz Egg Noodles
• 1/2 cup Spelt grains
• 3 tbsp Butter
• 1 tbsp Vegetable oil
• Salt and black pepper to taste

Instructions

This recipe relies on high heat for the steak and roasting for the sprouts to create a contrast of textures.

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until the edges are deeply charred and tender.
2. Bring a pot of salted water to a boil. Cook the egg noodles according to package directions. Drain and toss with 1 tablespoon of butter.
3. In a small skillet over medium heat, melt 1 tablespoon of butter. Add the spelt grains and toast, stirring frequently, for about 5 minutes until they are golden brown and smell nutty. Remove from heat and set aside.
4. Season the skirt steak generously with salt and pepper on both sides. Heat the remaining oil in a heavy skillet over high heat. Sear the steak for 3–4 minutes per side for medium-rare.
5. Remove the steak from the pan and let it rest for at least 5 minutes. Slice thinly against the grain.
6. To assemble, place a bed of egg noodles on a plate, top with the roasted Brussels sprouts and sliced steak, and sprinkle the toasted spelt liberally over the top.

Serve with a squeeze of lemon or a drizzle of balsamic vinegar if available to brighten the flavors.