Pan-Seared Steaks with Chimichurri Brussels Slaw

Serves 2

Chimichurri is an Argentinean condiment that is typically served with that country’s famous grilled steak. It’s garlicky, vinegary, a little spicy, and fresh—from a generous dose of herbs.

Prep: 10 minutes

Cook: 10 minutes

Total: 20 minutes

• FOR THE CHIMICHURRI
• ¼ cup red wine vinegar
• ½ cup packed fresh parsley
• 1 tablespoon fresh oregano leaves, or 1 teaspoon dried oregano
• 2 cloves garlic, chopped
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup extra-virgin olive oil

• FOR THE STEAKS
• 2 flat iron, strip, or sirloin steaks (6 to 8 ounces each)
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Clarified Butter or ghee
• 1 bag (9 to 10 ounces) shaved Brussels sprouts (see Tip below)

MAKE THE CHIMICHURRI: Combine the vinegar, parsley, oregano, garlic, pepper flakes, salt, and black pepper in a blender. Cover and blend until almost smooth. With the blender running, add the olive oil in a thin stream until combined. Set aside.

COOK THE STEAKS: Season the steaks with the salt and black pepper. Heat the butter over medium-high heat in a large skillet. Cook the steaks, turning once, until medium-well, 5 to 6 minutes. Remove the steaks from the skillet and let rest.

Meanwhile, add the Brussels sprouts to the skillet. Cook over medium heat, stirring, until crisp-tender, 4 to 5 minutes. Stir in ¼ cup of the chimichurri. Serve the steaks with the Brussels sprouts and remaining chimichurri.

TIP To shave your own Brussels sprouts, use a food processor to shave about 10 ounces Brussels sprouts, trimmed. You should have about 5 cups shaved Brussels sprouts.