Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts

Name: Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
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

in All Recipes, Steak Pan Searing

Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts

Prep Time: 15
Cook Time: 20
Total Time: 35
Serving: 2

Print Recipe

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.

Directions

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

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.