Here are the following ingredients:
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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.