Seared Steak with Brussels Sprouts and Almonds

Dinner is a success at our house when everyone eats what is on their plate and doesn't complain. With this meal, we were *this close*. The boys are pretty good about trying new things but they have their moments. They like brussels sprouts roasted and sautéed with pancetta or bacon so I thought this was a no-brainer. They ate a couple bites. There was a small snafu with the steak, so the sprouts weren't hot when we sat down at the table. I think they would have liked them if they were warm. Ray and I both loved them and we'll cook them this way again. The second time is usually the charm for the boys.

Funny thing - I could not even look at brussels sprouts when I was pregnant with both of the boys. I remember when I was about 6 weeks along with C, I made Ray take them out of the crisper because just seeing them in there made me sick. I knew better to not even buy them when I was pregnant with H.

The steak was simply seared. We like Montreal Steak Seasoning, so I used that in place of salt and pepper. It was simple and good. It is also nice because it only needs one pan for both parts of the recipe. I did the majority of the slicing while the steak was cooking. I toasted the almonds before I started, a couple of minutes in a saute pan over medium heat until golden. I sadly know from experience the toasting can go very quickly to a burn.

This will be on our rotation for fast, easy and good.

Seared Steak with Brussels Sprouts and Almonds
Adapted from Everyday Food 


1 flank steak (1 1/2 pounds) cut into 4 pieces - I used one piece less than a pound
1 -2 tablespoons butter - I used 1
1 pound brussels sprouts, trimmed and thinly sliced
1/4 cup sliced almonds, toasted
2 teaspoons fresh lemon juice

Season steak. Heat a large cast-iron skillet over medium-high. Add steak and cook until medium rare, 3-5 minutes per side. Transfer to a plate to rest.

Reduce heat to medium and melt butter. Add brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until crisp tender, 3 to 5 minutes. Remove from heat and stir in almonds and lemon juice. Serve steak with brussels sprouts.