Peppered Steak with Roasted Vegetables


2 top sirloin or tenderloin steaks
1/4 lb brussels sprouts, trimmed
1/2 c coconut milk
2 TB black pepper, freshly ground
1 tsp dried thyme
2 TB butter
2 shallots
mini potatoes
1 TB sherry vinegar
1/2 tsp red pepper flakes
3 TB + 8 teaspoons olive oil


Cut brussels sprouts and potatoes in half lengthwise. Chop enough shallots to measure a half cup. Combine vegetables in a bowl; sprinkle with 3 tablespoons olive oil and 1/4 tsp time, as well as the red pepper flakes. Toss until well-coated. Pour on a baking sheet and arrange in a single layer. Roast in a preheated 425 degree oven until tender, about 10 to 12 minutes. Remove from oven and keep warm.
While the vegetables are roasting, rub remaining olive oil on steaks and coat with ground peppercorns. Sauté in a skillet until desired doneness, 2 minutes per side for medium rare.
Remove from skillet and keep warm.
For the sauce, Combine coconut milk and sherry vinegar in the skillet with the drippings from the steaks. Let thicken then swirl in the butter. Correct seasonings with salt and pepper.
Serve steaks with veggies with the sauce.