Careme

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb (2 small steaks or 1 large) $10.99 sale (was $11.99) per 1 lb
• Brussels Sprouts (fresh) 12–16 oz, halved $3.29 per 1 lb
• Organic Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $3.99 per 3 lb
• Organic Jumbo Red Onion 1/4 onion, very finely minced (for chimichurri) $1.59 per 1 lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Fresh parsley (or cilantro if you have it) 1 packed cup, finely chopped
• Red wine vinegar 2 tbsp
• Olive oil 6 tbsp, divided
• Butter 1–2 tbsp (optional, for mash)
• Crushed red pepper flakes Pinch to 1/2 tsp
• Salt & black pepper To taste
• Lemon (optional) 1/2, for finishing chimichurri

Instructions

1. Prep: Heat oven to 425°F. Set a large pot of salted water on the stove for potatoes. Pat steak dry; season generously with salt and pepper.
2. Roast the Brussels sprouts: Toss halved sprouts with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–25 minutes until deeply browned and tender, tossing once halfway.
3. Boil potatoes: Add potatoes to boiling water and cook 12–15 minutes until very tender. Drain well and return to pot.
4. Make chimichurri: In a bowl, combine parsley, minced red onion, 1 minced garlic clove, red wine vinegar, pinch of red pepper flakes, and 4 tbsp olive oil. Season with salt/pepper. Add a squeeze of lemon if you like. Let sit while steak cooks.
5. Mash: Mash potatoes with 1 tbsp olive oil and butter (if using). Season with salt and pepper. Cover to keep warm.
6. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add a thin film of oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). If thick, lower heat and cook 1–2 minutes more per side. Rest 5 minutes.
7. Finish & serve: Slice steak against the grain. Spoon chimichurri over steak. Plate with roasted Brussels sprouts and Yukon mash.