Ingredients
1 skirt steak (1 1/2 pounds), cut into 4 pieces
2 tablespoons butter
1 pound Brussels sprouts, trimmed and thinly sliced
1/4 cup chopped almonds, toasted
2 teaspoons fresh lemon juice
Preparation
Season steak with coarse salt and ground pepper. Heat a large skillet over medium-high. Add steak and cook until medium-rare, 3 to 5 minutes per side. Transfer to a plate to rest.
Reduce heat to medium and melt butter. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Remove from heat and stir in almonds and lemon juice. Serve steak with Brussels sprouts.
