Preparation

• 将一个离肉鸡元件约6英寸的架子放在架子上，然后将肉鸡加热到高处。在带有铝箔的大框架锅中，用烹饪喷雾剂将其雾化。
• Place the Brussels sprouts on the prepared pan, drizzle with 3 Tbs. of the oil, sprinkle with 1/4 tsp. each salt and pepper, toss to coat, and arrange in an even layer.
• Spray a wire rack with cooking spray, and place it over the sprouts, nudging them so the rack lies flat. Brush the steaks with 1 Tbs. of the oil and season both sides with salt and pepper. Place on the rack.
• Broil，将牛排翻转一次，直到芽嫩并在边缘烧焦，并将牛排煮至您喜欢，每侧3至5分钟，中等稀有（125°F至130°F）。
• Meanwhile, purée the sour cream, blue cheese, vinegar, and the remaining 2 Tbs. oil in a food processor or blender until smooth.Season to taste with salt and pepper. Transfer to a bowl and stir in the chives.
• Allow the steak and sprouts to rest for 10 minutes. Transfer the steak to a cutting board and thinly slice. Toss the sprouts to combine the more charred ones with the less charred ones. Stir the sauce and thin with water, if needed.
• 牛排和年代prouts with the blue cheese sauce.