Cinnamon-Spiced New York Strip Steak with Brussels Sprouts, Mushrooms, and Onions

Cinnamon-Spiced New York Strip Steak with Brussels Sprouts, Mushrooms, and Onions (Serves 4-5)

My wife scared me with the steaks she picked out for our Christmas dinner – 1.5-inch thick New York Strip steaks that cost $26.95. What if I burn them? What if I do anything to ruin such big, thick, expensive steaks? I was intimidated when I saw what she came away from the meat counter at Whole Foods with, but am happy to report that our meal was a great success. I relied upon guidelines from to help me figure out that I needed to sear my thick steaks 7 minutes on each side. And I am happy to report that my wife loved her first experience of cinnamon-spiced steak.

Prep and Cook Time: 25-30 minutes

Ingredient list:

New York Strip steak (2 pounds is enough for four or five meals)
Chicken broth (Imagine Organic offers varieties with no sugar, cane juice, or soy)
1 pound of Brussels sprouts
6-8 ounces of mushrooms
1 medium sweet yellow onion
Extra virgin olive oil
Ground cinnamon
Ground ginger
Garlic powder
Black pepper


Rinse Brussels sprouts. Cut away surplus stems, discard loose leaves, and cut heads into halves. Chop onions and mushrooms into bite-sized pieces. Add two tablespoons of olive oil over medium heat to a wok. Add onion and stir-fry until it begins to soften. Add Brussels sprouts and mushrooms. Add salt, garlic powder, and black pepper to taste. Stir ingredients well. Add about 2 ounces of chicken broth. Cover and let cook for 10-15 minutes until Brussels sprouts are tender, stirring occasionally.

Pre-heat non-stick grill pan or skillet over medium heat. Rub a little oil on the top and bottom of the steaks to help with browning and to hold spices. Season both sides of the steaks with a dusting of salt, garlic powder, and ground cinnamon. Coat the steak with cinnamon generously. Add a little ground ginger. I could not tell I had added ginger when I cooked my steaks, but I did, they were good, so I’m telling you about it. Lay the meat in the dry pan and let it sear undisturbed for 7 minutes on the first side. Turn and sear the other side for at least 7 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat. My wife likes bloody meat, so I removed hers from the pan on time. I like my food cooked, so let mine sizzle another minute or two.

Let meat rest on plates for at least 5 minutes before serving. The internal temperature rises a little higher during the rest period and experts say the juices redistribute themselves.

Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.

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2 Responses to “Cinnamon-Spiced New York Strip Steak with Brussels Sprouts, Mushrooms, and Onions”

  1. Great recipe Tom, although I had to make a few modifications. I added some cajun spice to the dry rub of the steak just to give it a little kick, and since I didn’t have any mushrooms I pan fried the B sprouts with some roasted garlic, onion, and some smashed up pecans (got the pecan idea from performance menu). Tastes amazing!

  2. Tom Denham says:

    Sounds good. I hope to try the pecans soon.

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