BRUSSEL SPROUTS WITH STEAK RECIPES

Steps:

• Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.
• Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to brussels sprouts.
• Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.
• Return brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Steps:

• Preheat a large cast-iron skillet on high heat. Meanwhile, in a small bowl, whip butter and scallions. Set aside. Rinse and pat dry steak with a paper towel. Season generously with salt and pepper. When cast iron pan is so hot it's smoking, add 1/2 teaspoon olive oil to pan and half the steak. Sear on high for 3 minutes each side. Remove and sear last two steaks. Add 1/2 tablespoon of scallion butter over each steak. Cover loosely with foil and let rest. In a mixing bowl, combine Brussels sprouts and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In the same pan, sear Brussels sprouts cut side down until golden brown, about 5 minutes. (If you want a crispier texture, add more olive oil and cook a few more minutes.) Slice steak against the grain and serve with remaining scallion butter. Drizzle balsamic vinegar over brussel sprouts. Serve immediately.