1 beef Ribeye Steak Boneless, cut 1 inch thick (about 12 to 14 ounces)
3/4 pound Brussels sprouts, quartered
1 teaspoon olive oil
1/2 teaspoon pepper, divided
2 teaspoons chopped fresh parsley
3/4 teaspoon adobo all-purpose seasoning
1/4 cup shredded Manchego cheese
1 tablespoon fresh lemon juice
Toss Brussels sprouts with oil and 1/4 teaspoon pepper; set aside. Combine parsley, adobo seasoning, and remaining 1/4 teaspoon pepper; press evenly onto beef Steak.
Heat large nonstick skillet over medium heat until hot. Place steak in skillet; place Brussels sprouts around steak. Cook steak 14 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning steak and stirring sprouts occasionally. Remove steak from skillet; keep warm.
Cover skillet and continue cooking sprouts 3 to 5 minutes or until crisp-tender. Add cheese and lemon juice to skillet; toss to coat. Season with salt, as desired. Carve steak into slices; serve with Brussels sprouts.
Nutrition information per serving: 327 Calories; 126 kcal Calories from fat; 14 g Total Fat; 6 g Saturated Fat; 5 g Monounsaturated Fat; 99 mg Cholesterol; 742 mg Sodium; 16 g Total Carbohydrate; 6.7 g Dietary Fiber; 38 g Protein; 4.4 mg Iron; 13.7 mg Niacin; 1 mg Vitamin B6; 1.6 mcg Vitamin B12; 6 mg Zinc; 36.7 mcg Selenium; 33.1 mg Choline;