Caitlin Bensel
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 3 oz. steak and 3/4 cup salad)

This super fast weeknight meal comes together in 20 minutes, but is elegant enough to impress a date, or wow a family. The blue cheese and honey give the salad plenty of depth and flavor, and the coffee adds an unbeatable richness to the steak. (Don't worry. It's not enough to keep anyone up.) And it all comes together at just 427 calories per serving!

How to Make It

Step 1

Heat a large cast-iron skillet over medium-high. Stir together coffee, 5/8 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Sprinkle mixture evenly over steak, pressing gently to adhere. Add 1 tablespoon oil to skillet. Add steak; cook, without moving, until bottom forms a crust, about 3 minutes. Turn steak over; cook until a thermometer inserted in thickest portion registers 120°F, 6 to 7 minutes. Remove from skillet; set aside.

Step 2

Whisk together vinegar, mustard, honey, remaining 3 tablespoons olive oil, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt in a large bowl. Add Brussels sprouts, pecans, and blue cheese; toss to coat.

Step 3

Slice steak against the grain. Serve with Brussels sprouts salad.

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