Blacktail Backstraps sat in the marinade around 5 or 6 hours:
Then cut into steaks, and marinaded another hour.
Meanwhile prep was done to ready for the caramelized Brussels sprouts. First up, bacon - cause everything goes better with BACON!
Remove bacon when crisp for making bacon bits and brown Pine Nuts:
Chop Brussels, add rendered bacon grease, olive oil, salt & pepper and toss well. Set on lined sheet. Can see bacon bits background right, and balsamic / maple syrup mix on the left. Put in preheated 425 oven for ~ 20 minutes (stir reasonably often) until tender & caramelized.
Drop steaks on hot BarBee and grill to medium rare:
Pull Brussels and toss with balsamic / maple mix, then top with bacon bits and Pine Nuts:
Dish Up:
And Have At 'Er!!
Certainly hit the spot!
Cheers - Nog
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