A steak dinner can be expensive, but a South Florida chef shows us a way to skimp on price and not on flavor. It’s time to grab a Bite with Belkys.

The Chef: Nicole Reyes
The Restaurant: The Butcher Shop Beer Garden & Grill
The Dish: Marinated Flank Steak & Brussels Sprouts


Flank steak (1 lb. per person)
1/4 cup brown sugar
1/2 cup Worcestershire Sauce
1/4 cup soy sauce- low sodium
1/2 cup honey
1 lemon, juice
1 1/2 tsp. garlic powder
For brussels sprouts
2 cups fresh brussels sprouts
2 tbs. garlic, minced
1 1/2 tsp. oregano, minced
1/4 cup sugar
1 1/2 tsp. salt
1/2 tsp. pepper
2 cups olive oil
1/2 cup white wine vinegar

Method of Preparation:

-Start by trimming the fat off the flank steak…. cut it down the middle and score it against the grain.

– Next- make the steak marinade. Add soy sauce, worcestershire sauce, brown sugar, honey, lemon juice and garlic powder. Blend and marinate the steak in the fridge at least 24 hours..

– For the vinaigrette, add minced garlic, fresh minced oregano, salt and pepper, sugar and white wine vinegar. Whisk together and then add olive oil. Blend well.

– To make the brussels sprouts — blanch in boiling water for a minute and a half- just to soften them. Drain the sprouts and shock them in ice. Drain again and then fry them in vegetable oil for about a minute. When they’re done, drain again- add some salt- and set them aside.

– Put the steak on the grill and cook about 5 minutes on each side for medium.

To Plate:

– Plate the flank steak with the fried brussels sprouts –seasons the sprouts with the vinaigrette and garnished with mixed greens and a grilled tomato with pesto sauce.

Serving suggestion: Wynwood IPA

Serves: 2

The Butcher Shop Beer Garden & Grill
165 N.W. 23rd ST.
Miami, FL 33127
(305) 846-912

Print the recipe and bring it to The Butcher Shop for a complimentary beer with your meal through April 17.

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