Ingredients
3 tbsp. butter, at room temperature
2 scallions, chopped
2 lb. skirt steak, cut into 4 pieces
kosher salt
Black pepper
extra-virgin olive oil
1 lb. Brussels sprouts, cut in half
1 tbsp. balsamic vinegar
Preparation
Step 1Preheat a large cast-iron skillet on high heat. Meanwhile, in a small bowl, whip butter and scallions. Set aside.Step 2Rinse and pat dry steak with a paper towel. Season generously with salt and pepper. When cast iron pan is so hot it’s smoking, add 1/2 teaspoon olive oil to pan and half the steak. Sear on high for 3 minutes each side. Remove and sear last two steaks. Add 1/2 tablespoon of scallion butter over each steak. Cover loosely with foil and let rest.Step 3In a mixing bowl, combine Brussels sprouts and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the same pan, sear Brussels sprouts cut side down until golden brown, about 5 minutes. (If you want a crispier texture, add more olive oil and cook a few more minutes.)Step 4Slice steak against the grain and serve with remaining scallion butter. Drizzle balsamic vinegar over brussel sprouts. Serve immediately.
