Chimichurri Steak & Hot Honey Brussels
Bring elevated, restaurant-style flavors to your kitchen
- Milk
Seared lamb chops are a guaranteed showstopper, especially when they’re paired with bold, herby, bright chimichurri. A side of Brussels sprouts roasted with hot honey and finished with feta and pepitas elevates the meal even further, while red potatoes tossed with garlic butter offer a hearty finish.
Ingredients
1 ounce
Hot Honey
12 ounce
Sirloin Steak
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Onion
8 ounce
Brussels Sprouts
12 ounce
Red Potatoes
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Pepitas
2 ounce
Chimichurri
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into ¼-inch-thick wedges. Quarter potatoes. Trim and thinly slice scallions.
Toss Brussels sprouts and onion on one side of a baking sheet with half the hot honey, a drizzle of olive oil, salt and pepper (For 4 servings, spread out across entire sheet.)
Toss potatoes on empty side of sheet with a large drizzle of olive oil, half the garlic powder, salt, and pepper. (For 4, toss potatoes on a second baking sheet.)
Roast on middle rack until veggies are browned and tender, 18-22 minutes (for 4, roast on middle and top racks, swapping rack positions halfway through).
- Pat lamb chops* dry with paper towels. Season all over with remaining garlic powder, salt, and pepper.
- Heat a large drizzle of oil in large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook to desired doneness, 2-4 minutes per side. TIP: Cook in batches if necessary! If lamb begins to brown too quickly, reduce heat to medium.
- Transfer to a plate to rest.
Transfer to a plate to rest.
Transfer to a plate to rest.
- Transfer roasted Brussels sprouts and onion to a medium bowl. Toss with half the scallions, half the feta, and half the pepitas.
Transfer roasted potatoes to a second medium bowl; toss with garlic herb butter until coated.
- Divide lamb chops, Brussels sprouts, and potatoes between plates. Drizzle chimichurri over lamb chops. Top Brussels sprouts with remaining hot honey, remaining feta, remaining pepitas, and remaining scallions. Serve.
