Grass Fed Steak with Garlic Buttered Brussels Sprouts

Brussels sprouts seared and cooked in a skillet on a grill have incredible flavor. Serve them with a perfectly grilled steak on top for an incredible meal.

4 (10-ounce)  Grass Fed Beef  strip steaks
Cast iron pan
1 teaspoon coarse kosher salt
1 teaspoon freshly ground pepper
8 ounces fresh Brussels sprouts, cut in half lengthwise
1 teaspoon olive oil
2 tablespoons pine nuts
Additional salt and pepper to taste

Place a cast iron pan on one side of grill. Light grill, close lid and preheat to high.
Season strip steaks with salt and pepper. In a small mixing bowl toss Brussels sprouts with olive oil and salt and pepper to taste.
Reduce grill heat to medium. Place steaks directly on grates of grill. Place Brussels sprouts in preheated cast iron pan. Grill steaks three to five minutes per side depending on desired doneness.
Stir Brussels sprouts continuously for a good sear while avoiding burning. Turn off burners to this side of grill and toss pine nuts into pan. Brussels sprouts are done when the core is just transparent; approximately 7-10 minutes total cooking time.
Place steaks on Brussels sprouts to rest five minutes before serving.

Top with Garlic Herbed Butter
5 oz. butter, at room temperature
1 garlic clove, pressed
½ tbsp garlic powder
4 tbsp fresh parsley, finely chopped
1 tsp lemon juice
½ tsp salt

Mix all ingredients thoroughly in a small bowl. Set aside for 15 minutes to let the flavors develop before serving. If you prepare this ahead of time you should store it in the refrigerator.

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