Pan-Seared Steak with Chimichurri Sauce and Garlic Brussels Sprouts

This is a great recipe for two people. If you’d like to make a larger batch of Chimichurri Sauce double the ingredients and use a food processor to help with the chopping. If you have any leftover sauce, keep refrigerated in an airtight container for up to 3 days and use to top any other cooked meats, poultry or fish or stir into grain or pasta dishes. Add to some mayo for a yummy sandwich spread. Fresh chimichurri can also be frozen for up to a month if in a sealed container with a layer of olive oil covering the surface.
Yield 2 Servings Prep. Time 15 min Cooking Time 20 min Total Time 35 min


Here are the following ingredients:

Chimichurri Sauce

  • ¼ cup (60 mL) EACH finely chopped fresh Italian parsley and green onions
  • 1½ tsp (7 mL) EACH minced shallot and garlic
  • 3 tbsp (45 mL) EACH olive oil and canola or sunflower oil
  • 3 tbsp (45 mL) white wine vinegar
  • ¾ tsp (4 mL) hot pepper flakes
  • Kosher salt


  • 2 Beef Top Blade Flat Iron Steaks, 1 inch (2.5 cm) thick (EACH about 6 oz/175 g)
  • Kosher salt and fresh ground pepper
  • Canola or sunflower oil
  • 2 tbsp (30 mL) butter

Brussels Sprouts

  • 14 oz (400 g) whole Brussels sprouts, trimmed
  • 1 tbsp (15 mL) minced garlic
  • 4 tsp (20 mL) butter
  • Kosher salt and fresh ground pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions: 1. Chimichurri Sauce: Combine parsley, green onions, shallot, garlic, olive oil, canola oil, vinegar and hot pepper flakes in a bowl. Mix well and season with salt to taste. Set aside. 2. Steak: Pat steaks dry with paper towel. Season all over with salt and pepper. Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sear steak, turning once, until well browned on both sides. 3. Add butter and let melt; cook, basting steak all over with butter often, for 6 to 8 minutes, turning once or more, or until nicely browned and digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. Transfer steak to a plate, cover with foil and let rest. 4. Brussels Sprouts: Return skillet to medium heat; add butter and let melt. Cook Brussels sprouts, stirring occasionally, for about 10 to 15 minutes until tender and starting to brown. Add garlic and cook, stirring, for 1 minute. Season to taste with salt and pepper. Remove from heat. 5. Divide Brussels sprouts among 2 serving plates, arranging in centre of plate. Top with the steaks and drizzle Chimichurri Sauce on top.