Warm Steak And Brussels Sprout Salad

• 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

1. 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.
2. 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.
3. 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.
4. Toss the steak, carrots, sprouts and parsley in the salad bowl and season to taste with salt and black pepper.

oil, sirloin, butter, carrots, shallots, orange, white wine, vegetable stock, brussels, nutmeg, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21420 (may not work)