Sirloin Steak with Blue Cheese Butter & Roasted Brussels Sprouts

Remove the steaks from the refrigerator 30 minutes before cooking to bring to room temperature. Pat them dry with paper towels.

Preheat the oven to 425°F (220°C).

In a small bowl, mix 3 tablespoons of softened unsalted butter with 3 ounces of crumbled blue cheese, 1 tablespoon of chopped thyme leaves, 1 tablespoon of chopped parsley, and 1 teaspoon of lemon zest. Mix well, shape into a log on plastic wrap, roll up, and refrigerate.

Trim and halve 1 pound of Brussels sprouts. Peel and thinly slice 1 medium shallot. Peel and mince 2 garlic cloves.

In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of olive oil, minced garlic, sliced shallot, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the Brussels sprouts mixture on a baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until caramelized and tender.

While the Brussels sprouts roast, season both sides of the steaks with the remaining salt, pepper, and 1 teaspoon of garlic powder.

Heat a large cast-iron skillet over high heat until very hot, about 5 minutes.

Add 1 tablespoon of unsalted butter to the skillet. When it melts and begins to foam, add the steaks.

For medium-rare (recommended), sear the steaks for 3-4 minutes on each side, or until a meat thermometer registers 130-135°F.

Transfer the steaks to a cutting board and let rest for 5-10 minutes.

Remove the Brussels sprouts from the oven and drizzle with 1 tablespoon of balsamic vinegar, tossing to coat.

Slice the steaks against the grain into 1/2-inch thick slices.

To serve, divide the Brussels sprouts among three plates, arrange the sliced steak alongside, and top each portion with a slice of the blue cheese butter, allowing it to melt over the hot steak. Garnish with the remaining 1 tablespoon of chopped parsley.