Keto Steak with Jalapeño Cream, Lemon Brussels Sprouts, and Pepita Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, half of the salt, half of the black pepper, and the smoked paprika. Spread on a tray and roast for 18 to 20 minutes, turning halfway through, until golden and tender.

2. 2

   Meanwhile, heat a small skillet over medium heat and toast the pumpkin seeds for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

3. 3

   In the same small skillet, melt 1 tablespoon butter over medium heat. Add the jalapeño and half of the garlic; cook for 1 to 2 minutes. Stir in the cream cheese and heavy cream until smooth. Cook over low heat for 3 to 4 minutes. Add 1 tablespoon lemon juice and half of the chives. Season with a pinch of salt and keep the sauce warm.

4. 4

   Pat the steak dry with paper towels and season both sides with the remaining salt and black pepper.

5. 5

   Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, cook the steak for 3 to 5 minutes per side, depending on thickness and desired doneness. In the last minute, add 1 tablespoon butter and the remaining garlic, then baste the steak with the flavored butter.

6. 6

   Transfer the steak to a board and let it rest for 5 minutes before slicing.

7. 7

   Remove the Brussels sprouts from the oven and toss them with the tray juices to coat well.

8. 8

   Serve the steak on plates, spoon over the jalapeño cream, add the roasted Brussels sprouts on the side, and finish with the toasted pumpkin seeds and remaining chives on top.