Soy-Glazed Steak with Crispy Brussels Sprouts and Yuzu Vinaigrette
<p>Chef Michelle recently tried a side of deep-fried shredded Brussels sprouts laced with scallion and yuzu, and was instantly inspired to add it to the Plated meal. Here, she's roasting the seasonal sprouts until crisp and golden brown, then drizzling them with a bright, tart blend of yuzu juice, sesame, and rice wine vinegar. They serve as the perfect accompaniment to steaks marinated and seared in a combination of soy sauce, mirin, and ginger, which is reduced in the pan to create a savory, sticky glaze.</p>
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