Warm Steak And Brussels Sprout Salad - cooking recipe

Ingredients

2 tbsp oil
2 None sirloin steaks (each about 10 oz), cut into strips
3 tbsp butter
3 None carrots, peeled and cut into thin sticks
3 None shallots, peeled and finely chopped
1/2 None orange, grated zest
1/2 cup dry white wine
3/4 cup vegetable stock
1 1/2 lb Brussels sprouts, separated into individual leaves
None None Pinch of grated nutmeg
4 stems fresh flat-leaf parsley, finely chopped

Preparation

Heat the oil in a skillet over high heat and cook the steak for 5 mins, turning half way through. Season with salt and black pepper, remove from the pan and keep warm.
Melt 1 tbsp butter in a saucepan and cook the carrots and half the shallots over a medium heat for 2 mins. Add the orange zest, 1/4 cup of the wine and 1/4 cup of the stock and simmer for 2 mins. Transfer to a salad bowl.
Melt 2 tbsp butter in the pan and saute the remaining shallots for 2 mins. Add 1/2 cup of stock and 1/4 cup of wine and bring to a boil. Add the sprout leaves and cook over a low heat for 4 mins. Season with salt, black pepper and a pinch of nutmeg. Remove the sprout leaves with a slotted spoon.
Toss the steak, carrots, sprouts and parsley in the salad bowl and season to taste with salt and black pepper.