Ribeye Steak and Sautéed Brussels Sprout Skillet Dinner for Two

• 35 min
• 2 SERVINGS
• 330 Cal
• 38 g Protein

Ingredients:

• 1 beef Ribeye Steak Boneless, cut 1 inch thick (about 12 to 14 ounces)
• 3/4 pound Brussels sprouts, quartered
• 1 teaspoon olive oil
• 1/2 teaspoon pepper, divided
• 2 teaspoons chopped fresh parsley
• 3/4 teaspoon adobo all-purpose seasoning
• 1/4 cup shredded Manchego cheese
• 1 tablespoon fresh lemon juice

Cooking:

1. Toss Brussels sprouts with oil and 1/4 teaspoon pepper; set aside. Combine parsley, adobo seasoning, and remaining 1/4 teaspoon pepper; press evenly onto beef Steak.
2. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; place Brussels sprouts around steak. Cook steak 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning steak and stirring sprouts occasionally. Remove steak from skillet; keep warm.
3. Cover skillet and continue cooking sprouts 3 to 5 minutes or until crisp-tender. Add cheese and lemon juice to skillet; toss to coat. Season with salt, as desired. Carve steak into slices; serve with Brussels sprouts.