Seared Ribeye with Roasted Brussels Sprouts & Walnut Salsa
Nutritional Information
A simple, robust steak dinner: seared ribeye paired with oven-roasted Brussels sprouts and a crunchy walnut-herb salsa—no butter or oils, all whole foods.
This recipe is originally for 1 servings. How many are you cooking for today?
- 7 3/4 ozs ribeye steak (trimmed to preference)
- 5 1/4 ozs Brussels sprouts, halved
- 3/4 oz walnuts, chopped
- 1/3 oz fresh parsley, chopped
- 1 piece lemon (juice)
Preheat oven to 220°C (425°F). Toss halved Brussels sprouts on a rimmed baking sheet and roast 18–22 minutes until browned and tender; no oil required—sprouts caramelize on the sheet.
Pat steak dry. In a hot cast-iron or heavy pan, sear steak 3–5 minutes per side (depending on thickness) to desired doneness. Rest 5 minutes before slicing.
Combine chopped walnuts, parsley and lemon juice to make a chunky salsa. Spoon walnut salsa over sliced ribeye and serve with roasted sprouts.
This recipe hasn't been Chef Tested yet.
Be the first to try it and leave a review to help the community!
Comments (0)
Please sign in to join the discussion.
Be the first to leave a comment!