Steak with Brussels Sprouts,

Ingredients

LEMON-HERB BUTTER

2 cups (1 lb.) unsalted butter, softened
1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary)
1/4 cup minced shallot
1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons)
2 tsp. anchovy paste
1 tsp. kosher salt
1/2 tsp. black pepper

STEAK WITH BRUSSELS SPROUTS AND POTATOES

8 oz. fingerling potatoes, cut in half lengthwise
1/4 cup water
1 1/2 lb. hanger steak, at room temperature
1/2 tsp. black pepper
2 tsp. kosher salt, divided
2 tsp. olive oil
2 Tbsp. unsalted butter
2 tsp. fresh lemon juice (from 1 lemon)
8 oz. fresh Brussels sprouts, cut in half
1 small yellow onion, cut into vertical 1/4-in. slices

How to Make It

Step 1

Prepare the Lemon-Herb Butter: place softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Add herbs, shallot, lemon zest, lemon juice, anchovy paste, salt, and pepper; beat until all ingredients are blended and smooth.

Step 2

Wrap Lemon-Herb Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.

Step 3

Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave on HIGH until potatoes are slightly tender, 4 to 5 minutes. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Set aside.

Step 4

Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere.

Step 5

Heat olive oil in preheated skillet; add steak to hot oil, and cook undisturbed for 3 minutes. Turn, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steak while it cooks last 2 minutes, until a thermometer inserted in thickest portion reaches 122°F, for medium-rare. Transfer to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steak to rest 10 minutes before slicing.

Step 6

Without wiping skillet clean, add potatoes to skillet over medium-high, and cook, stirring occasionally, until potatoes are starting to brown, about 4 minutes. Add Brussels sprouts, onion, and remaining 1/2 teaspoon salt; cook, stirring often, until Brussels sprouts are tender, onions are lightly browned, and potatoes are deeply browned, about 6 minutes.

Step 7

Slice steak against the grain. Divide potato mixture and steak among plates. Add a pat of Lemon-Herb Butter to each, allowing butter to melt onto steak and vegetables. Serve immediately

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CookL: CG

pepper, potatoes, steak