Ribeye Steak and Sautéed Brussels Sprout Skillet Dinner for Two

Name: Ribeye Steak and Sautéed Brussels Sprout Skillet Dinner for Two
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Ribeye Steak; Brussels sprouts; olive oil; pepper; fresh parsley; adobo seasoning; Manchego cheese; lemon

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

Cook Time: 35 Minutes

Servings: 2

Ingredients: 8

Cook Mode

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

Preparation

Step 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.
Step 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.
Step 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

327 Calories

0 %*

6g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

4.4 mg IRON

0 %DV

6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 327 Calories; 126 Calories from fat; 14g Total Fat (6 g Saturated Fat; 5 g Monounsaturated Fat;) 99 mg Cholesterol; 742 mg Sodium; 16 g Total Carbohydrate; 6.7 g Dietary Fiber; 38 g Protein; 4.4 mg Iron; 13.7 mg NE Niacin; 1 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 6 mg Zinc; 36.7 mcg Selenium; 33.1 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.