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Pan-Seared Steak with Sautéed Brussels Sprouts.

  • 2 lb
    Brussels sprouts
  • 4 cloves
  • 1 ½ lb
    ribeye steak
  • 2
    balsamic vinegar
    black pepper
    butter, unsalted
    virgin coconut oil
  • 1
    Wash sprouts, trim rough ends and halve lengthwise. Transfer to a bowl and set aside.
    2 lb brussels sprouts
  • 2
    Heat a skillet over medium-high heat.
  • 3
    Season steak generously with salt and pepper.
    1 ½ lb ribeye steak
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Coat bottom of skillet with oil. Place steak in skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil; set aside.
    2 tbsp virgin coconut oil
  • 5
    Peel and thinly slice shallots. Peel and mince garlic.
    2 shallots
    4 cloves garlic
  • 6
    Once steak has been transferred, melt butter in skillet. Add brussels sprouts, shallots, and garlic. Cook, stirring occasionally, until sprouts are browned, 4-5 minutes.
    4 tbsp butter, unsalted
  • 7
    Add 1 cup water to sprouts and bring to a simmer. Cook, stirring occasionally, until the sprouts are tender and liquid has evaporated, 4-5 minutes.
  • 8
    Drizzle with vinegar and season with salt and pepper. Cook, stirring occasionally, for another 1-2 minutes.
    4 tbsp balsamic vinegar
    1 tsp salt
    ½ tsp black pepper
  • 9
    Serve steak with brussels sprouts on a plate. Enjoy!