Butter-Basted Steak with Sautéed Brussels Sprouts and Garlic-Parmesan Fries
<p>This week, Chef Elana is elevating steak and potatoes with a simple yet cheffy technique to make your evening meal extra special, minus the effort. She's basting steaks with a rich garlic-thyme butter as they sear, infusing them with extra flavor and locking in moisture for impressive, aromatic results. On the side, she's sautéing seasonal Brussels sprouts in white wine, and tossing crispy potato wedges in a blend of parsley, more garlic, and, of course, Parmesan.&nbsp;</p>
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