Honey-Lychee Glazed Steak with Brussels Sprouts and Cereal Crust

This dish combines the richness of steak with a sweet and tangy honey-lychee glaze, perfectly balancing savory and sweet elements. The Brussels sprouts add a delightful crunch, while a cereal crust brings an unexpected twist, giving a nod to traditional techniques with a modern flair. It's a unique yet appealing meal that respects culinary principles while offering a creative touch.

Ingredients:

• 2 ribeye steaks
• 1 cup Brussels sprouts, halved
• 1/4 cup honey
• 1/4 cup canned lychee, pureed
• 1/2 cup cereal (like cornflakes or rice cereal), crushed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix honey and pureed lychee to create the glaze. Set aside.
3. Season the steaks with salt, pepper, garlic powder, and onion powder on both sides.
4. Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned.
5. Remove the steaks from the skillet and place them on a baking sheet.
6. Brush the honey-lychee glaze generously over the steaks.
7. In the same skillet, add the halved Brussels sprouts, season with salt and pepper, and sauté for 5-7 minutes until tender and slightly caramelized.
8. Spread the crushed cereal over the glazed steaks, pressing gently to adhere.
9. Bake the steaks in the preheated oven for 8-10 minutes for medium-rare, or until desired doneness.
10. Serve the glazed steaks with sautéed Brussels sprouts on the side.