Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts

DifficultyIntermediate

This is a great recipe for two people. If you’d like to make a larger batch of Chimichurri Sauce double the ingredients and use a food processor to help with the chopping. If you have any leftover sauce, keep refrigerated in an airtight container for up to 3 days and use to top any other cooked meats, poultry or fish or stir into grain or pasta dishes. Add to some mayo for a yummy sandwich spread. Fresh chimichurri can also be frozen for up to a month if in a sealed container with a layer of olive oil covering the surface.

ShareTweetSaveShare
Yields2 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
Chimichurri Sauce
 ¼ cup (60 mL) EACH finely chopped fresh Italian parsley and green onions
 1½ tsp (7 mL) EACH minced shallot and garlic
 3 tbsp (45 mL) EACH olive oil and canola or sunflower oil
 3 tbsp (45 mL) white wine vinegar
 ¾ tsp (4 mL) hot pepper flakes
Steak
 2 Beef Top Blade Flat Iron Steaks, 1 inch (2.5 cm) thick (EACH about 6 oz/175 g)
 Kosher salt and fresh ground pepper
 Canola or sunflower oil
 2 tbsp (30 mL) butter
Brussels Sprouts
 14 oz (400 g) whole Brussels sprouts, trimmed
 1 tbsp (15 mL) minced garlic
 4 tsp (20 mL) butter
 Kosher salt and fresh ground pepper
1

1. Chimichurri Sauce: Combine parsley, green onions, shallot, garlic, olive oil, canola oil, vinegar and hot pepper flakes in a bowl. Mix well and season with salt to taste. Set aside.

2. Steak: Pat steaks dry with paper towel. Season all over with salt and pepper. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sear steak, turning once, until well browned on both sides.

3. Add butter and let melt; cook, basting steak all over with butter often, for 6 to 8 minutes, turning once or more, or until nicely browned and digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a plate, cover with foil and let rest.

4. Brussels Sprouts: Return skillet to medium heat; add butter and let melt. Cook Brussels sprouts, stirring occasionally, for about 10 to 15 minutes until tender and starting to brown. Add garlic and cook, stirring, for 1 minute. Season to taste with salt and pepper. Remove from heat.

5. Divide Brussels sprouts among 2 serving plates, arranging in centre of plate. Top with the steaks and drizzle Chimichurri Sauce on top.

Tip
2

If your Brussels sprouts are on the larger side, or you want to make sure they are tender throughout, you can blanch them in a pot of boiling water for 2 to 3 minutes then drain well and pat dry before pan-frying in step 4.

Ingredients

Chimichurri Sauce
 ¼ cup (60 mL) EACH finely chopped fresh Italian parsley and green onions
 1½ tsp (7 mL) EACH minced shallot and garlic
 3 tbsp (45 mL) EACH olive oil and canola or sunflower oil
 3 tbsp (45 mL) white wine vinegar
 ¾ tsp (4 mL) hot pepper flakes
Steak
 2 Beef Top Blade Flat Iron Steaks, 1 inch (2.5 cm) thick (EACH about 6 oz/175 g)
 Kosher salt and fresh ground pepper
 Canola or sunflower oil
 2 tbsp (30 mL) butter
Brussels Sprouts
 14 oz (400 g) whole Brussels sprouts, trimmed
 1 tbsp (15 mL) minced garlic
 4 tsp (20 mL) butter
 Kosher salt and fresh ground pepper

Directions

1

1. Chimichurri Sauce: Combine parsley, green onions, shallot, garlic, olive oil, canola oil, vinegar and hot pepper flakes in a bowl. Mix well and season with salt to taste. Set aside.

2. Steak: Pat steaks dry with paper towel. Season all over with salt and pepper. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sear steak, turning once, until well browned on both sides.

3. Add butter and let melt; cook, basting steak all over with butter often, for 6 to 8 minutes, turning once or more, or until nicely browned and digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a plate, cover with foil and let rest.

4. Brussels Sprouts: Return skillet to medium heat; add butter and let melt. Cook Brussels sprouts, stirring occasionally, for about 10 to 15 minutes until tender and starting to brown. Add garlic and cook, stirring, for 1 minute. Season to taste with salt and pepper. Remove from heat.

5. Divide Brussels sprouts among 2 serving plates, arranging in centre of plate. Top with the steaks and drizzle Chimichurri Sauce on top.

Tip
2

If your Brussels sprouts are on the larger side, or you want to make sure they are tender throughout, you can blanch them in a pot of boiling water for 2 to 3 minutes then drain well and pat dry before pan-frying in step 4.

Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts