Creamy Roasted Anaheim Chile Sauce with Steak and Roasted Brussels Sprouts

What it took for 4:

for the creamy Anaheim sauce:

* 2 fresh Anaheim chiles
* 1 cup cilantro leaves
* juice from half a lime
* 2 cloves garlic, minced
* 1 cup heavy cream
* pinch of coarse salt

for the steak:

* 4 (6 oz) steak filets, or whatever meat you dig! (flank, skirt, sirloin, whatever)
* 1/4 cup extra virgin oil
* 2 Tbs. favorite steak seasoning
* pinch of salt

for the brussels sprouts:

* 2 pounds brussels sprouts, cut in half lengthwise
* 1 Tbs. extra-virgin olive oil
* 1 pinch coarse salt
* 1 giant drizzle honey
* chopped almonds, for garnish

Get your steak marinading by combining the filets with the oil and seasoning in a large baggie. Seal and marinate in the fridge for at least an hour. Longer the better!

Bring the steak to room temp while you prep the brussels sprouts and chile sauce. Sear the steak on each side for four minutes over medium high. Cover and let rest for 10 minutes.

In the meantime, the sauce! Broil the peppers on a baking sheet until they’re charred and black all over. Place in a small baggie and let steam for a few minutes. Peel the skins off, de-stem and seed. Taking out all the seeds will make for a milder sauce. Leave some seeds in for a little heat.

Place the peppers in a food processor with the cilantro, lime juice, salt and heavy cream. Blend until combined and smooth. The cream will harden up in the processor a bit, so just transfer the mass to a small saucepan and simmer on low until ready to serve.

Roast the brussels sprouts (with a drizzle of oil and sprinkling of salt) in the oven at 400 for about 30 minutes, checking to make sure nothing is burned. Serve with a good honey drizzle on top and chopped almonds!

Serve the steak with the thechile sauce spooned on.

*If you have leftover sauce, try swirling some in with your morning eggs.

Slightly adapted from bevcooks.com