Ribeye and Sauteed Brussels Sprout Skillet Dinner for Two

A meal that’s sure to impress. Tender, delicious Ribeye Steak takes center stage in this flavorful dish that's made for two.

  • 35
    min
  • 2
    SERVINGS
  • 327
    Cal
  • 38 g
    Protein

Ingredients & Cooking

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.

Nutrition Information

Lean Beef

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