From everyday food, dec ’09.
- 1 skirt steak (1.5 pd), cut into 4 pieces.
- 2 tbsp butter.
- 1 pd brussels sprouts, trimmed and thinly sliced
- 1/4c cup chopped almods, toasted
- 2 tsp fresh lemon juice.
Season steak with salt/pepper. Heat a large skillet over medium-high. Add steak and cook until medium-rare, 3-5 min per side. Transfer to plate to rest.
Reduce heat to medium and melt butter. Add brussels sprouts and season with salt/pepper. Cook until crisp-tender 3-5min. Remove and stir in almonds and lemon juice.