Seared Steak with Warm Chimichurri Butter and Roasted Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the Brussels sprouts with 15 ml (1 tbsp) olive oil, 2 crushed garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 18 to 22 minutes, stirring halfway through, until browned and tender.

2. 2

   While the sprouts roast, make the warm chimichurri butter. In a small bowl, mix 45 g (3 tbsp) softened butter with the parsley, 4 minced garlic cloves, dried oregano, red wine vinegar, Dijon mustard, lemon zest, red pepper flakes if using, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Set aside.

3. 3

   When the sprouts come out of the oven, remove the crushed garlic cloves, add the lemon juice, and toss well so they become glossy and seasoned.

4. 4

   Pat the steaks dry with paper towels. Season both sides with the remaining salt and the remaining black pepper.

5. 5

   Heat a large cast-iron or heavy skillet over medium-high heat for 2 minutes. Add the remaining 15 ml (1 tbsp) olive oil. Add the steaks and cook for 3 to 4 minutes per side for medium-rare, or until the center reaches 52 to 54 °C / 125 to 130 °F. For medium, cook until 57 to 60 °C / 135 to 140 °F.

6. 6

   Lower the heat to medium-low. Add the remaining 15 g (1 tbsp) butter to the skillet and let it melt. Tilt the pan slightly and baste the steaks with the butter for 30 to 60 seconds for extra shine and flavor.

7. 7

   Transfer the steaks to a plate and let them rest for 5 minutes. In the still-hot skillet off the heat, add the chimichurri butter mixture and stir for 20 to 30 seconds until it becomes a warm, aromatic sauce.

8. 8

   Serve the steaks with the warm chimichurri butter spooned over the top, alongside the roasted lemon Brussels sprouts.