Dinner

Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney

Name: Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 2 servings
Cuisine: Central American
Ingredients: 8 strips bacon, diced; 2 pounds Brussels sprouts, outer peels removed, chopped; 6 tablespoons butter; 1 teaspoon Dijon mustard; 1/2 teaspoon minced ginger; 1 green apple, peeled, cored and small diced; Pinch ground cinnamon; Asian hot sauce (recommended: Sriracha); 2 bottles Jamaican lager, plus more for serving; 2 leeks, white and light green part only, finely chopped; 1/2 mango, peeled and diced; 1 medium orange, peeled and roughly chopped; Salt and freshly ground black pepper; 4 tablespoons thinly sliced scallions; 3 medium shallots, chopped; 2 New York strip steaks (about 16 ounces each); 1 tablespoon whole-grain mustard

7 October 2026

Not yet ratedRate Recipe

Total Time85 Mins

Serves2

Per Serving$16.22

Mini Challenge: Grilled New York Strip Steak with Tennessee Drunken Braised Brussels Sprouts and Bacon Hash and a Spicy Caribbean Citrus Cinnamon Chutney might be just the Central American recipe you are searching for. One serving contains 2000 calories, 122g of protein, and 136g of fat.

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Method:

1
Heat a grill or grill pan to medium. Preheat oven to 350 degrees F.
2
In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked.
3
Remove to a paper-towel lined plate and drain. Reserve the bacon fat in the skillet.
4
Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter.
5
Add half the shallots and cook until translucent.
6
Add the leeks, scallions, and Brussels sprouts. Cook until the vegetables begin to wilt and soften. Season, to taste, with salt and pepper.
7
Add about 6 ounces lager, so that half of this hash mixture is covered by liquid. Bring the hash to a simmer and reduce until almost all the liquid is gone.
8
Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally.
9
Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper. Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness.
10
Remove from oven and let rest about 10 minutes before serving.
11
Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften.
12
Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney. Reduce the heat and simmer until the chutney is all broken down.
13
To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more. Adjust seasoning, to taste.
14
Remove hash from heat and divide it onto 2 plates.
15
Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash. Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager.