My good friends invited me for dinner recently and made a lovely dinner of skirt steak and a vegetable that had my going back for seconds and scraping my plate. This is very unusual behavior for me since it’s no secret that I generally feel vegetables are a necessary evil and never eat more than I have to.
So what was worth a second or third helping – a beet and brussels sprout hash!
This simple recipes makes a perfect side dish for skirt steak, maybe a turkey. Or as we ate it last night, with a fried egg.
Chop 2 medium size potatoes, a beet and brussels sprouts. Meanwhile, saute a shallot and a couple of pieces of bacon (or pancetta or prosciutto) in a cast iron skillet. Toss veggies into skillet and add herbs. My friend used herbes de provence which was delicious. I didn’t have any handy so I used thyme, basil and oregano. I think rosemary would have been great. Use whatever you like. Place in 450 degree oven until done, with a few crispy pieces, about an hour.