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.