Flank Steak and Brussels Sprouts Ramen

Introducing a hearty and satisfying dish that combines the savory delights of grilled flank steak with the robust flavors of roasted Brussels sprouts—Grilled Flank Steak and Roasted Brussels Sprouts Ramen. This recipe is a testament to the beauty of simplicity and resourcefulness, as I actually utilized leftover grilled flank steak to create a delightful and filling meal. If you don’t have leftover steak, don’t worry. This dish is still pretty simple and quick to make. The journey begins by preparing the flank steak. Preheat your grill to medium-high heat, creating the a canvas for the steak to sizzle and shine. Generously season the steak with a blend of salt and ground black pepper to enhance its natural flavors. Grill the steak for approximately 4-5 minutes per side, allowing it to achieve that ideal balance between tender juiciness and a delectable char. Once grilled to perfection, remove the steak from the heat, and let it rest for 5-10 minutes. This rest period ensures that when sliced thinly against the grain, each bite is tender and bursting with juices. While the steak rests, the spotlight shifts to the Brussels sprouts. Preheat your oven to 400°F (200°C). On a baking sheet, drizzle the halved Brussels sprouts with a touch of vegetable oil and season with salt and ground black pepper. Now, they’re ready to undergo a magical transformation in the oven. Roast them for approximately 20-25 minutes, allowing them to become tender with a tantalizing char along the edges. This roasting process infuses the sprouts with smoky complexity and enhances their natural earthy flavors. In tandem, the ramen broth is prepared with ease. In a large pot over medium heat, a touch of vegetable oil comes to life as minced garlic and red pepper flakes join the dance. After about a minute of sautéing, they release their fragrant notes into the pot. Next, beef bouillon cubes make their entrance, dissolving gracefully into water. The mixture is brought to a simmer and left to simmer for 10-15 minutes, allowing the flavors to meld together harmoniously. A final adjustment of seasoning with salt and ground black pepper ensures that the broth is perfectly tailored to your taste. While the broth simmers, the ramen noodles take their turn in the spotlight. Cooked according to the package instructions, these noodles are a canvas ready to absorb the rich flavors of the forthcoming broth. Drain them and set them aside, but hold off on adding those flavor packets; this dish is all about the magic happening outside of the seasoning sachets. Now comes the grand finale – the assembly of the ramen bowls. First, the cooked ramen noodles create a comforting base, offering warmth and substance. Thin slices of the grilled flank steak, tender and flavorful, are artfully arranged atop the noodles. Joining the ensemble are the roasted Brussels sprouts, their smoky char and earthy charm adding depth to the dish. As a final flourish, the bowls are garnished with the vibrant touch of chopped green onion and the delicate freshness of cilantro leaves. These garnishes provide a burst of flavor and a visual flourish that enhances the overall appeal of the dish. Grilled Flank Steak and Roasted Brussels Sprouts Ramen is ready to take center stage. A meal born from the resourceful repurposing of leftover steak, it showcases the harmony of flavors and textures achieved through simplicity. Each element, from the smoky steak to the charred Brussels sprouts and the rich ramen broth, contributes to a dish that is both comforting and satisfying. This recipe is a testament to the notion that sometimes the most memorable meals arise from making the most of what you have. Enjoy this culinary journey of savory delights and earthy goodness—it’s a satisfying ode to the art of cooking.