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Photo: Ted Cavanaugh
Active Time:35 minsTotal Time:1 hr 15 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hr 15 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonsbalsamic vinegar, divided1teaspoonextra-virgin olive oil plus 3 tablespoons, divided1clovegarlic, smashed1teaspoonsalt, divided¾teaspoonground pepper, divided1poundstrip, flank or top sirloin steak (3/4 inch thick)1tablespoonpure maple syrup1teaspoonDijon mustard, divided6cupsshredded Brussels sprouts (from 1 pound whole)1poundnew potatoes or small yellow potatoes, scrubbed and halved or quartered, depending on size⅓cupbuttermilk1 ½teaspoonswhole-grain mustard4tablespoonschopped chives, divided6-8 ounces fresh figs, stemmed and quartered⅓cupchopped hazelnuts, toasted
Cook Mode(Keep screen awake)
Ingredients
4tablespoonsbalsamic vinegar, divided
1teaspoonextra-virgin olive oil plus 3 tablespoons, divided
1clovegarlic, smashed
1teaspoonsalt, divided
¾teaspoonground pepper, divided
1poundstrip, flank or top sirloin steak (3/4 inch thick)
1tablespoonpure maple syrup
1teaspoonDijon mustard, divided
6cupsshredded Brussels sprouts (from 1 pound whole)
1poundnew potatoes or small yellow potatoes, scrubbed and halved or quartered, depending on size
⅓cupbuttermilk
1 ½teaspoonswhole-grain mustard
4tablespoonschopped chives, divided
6-8 ounces fresh figs, stemmed and quartered
⅓cupchopped hazelnuts, toasted
Directions
Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic and 1/4 teaspoon each salt and pepper in a sealable plastic bag. Add steak, seal the bag and shake to coat. Place in a dish and set aside to marinate for 30 minutes (or refrigerate for up to 1 day).
Meanwhile, whisk the remaining 2 tablespoons vinegar, maple syrup, 1/2 teaspoon Dijon mustard and 1/4 teaspoon each salt and pepper in a large bowl. Whisk in the remaining 3 tablespoons oil. Add Brussels sprouts and toss to coat. Set aside.
Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.
Remove the steak from the marinade (discard the marinade) and place on the prepared pan. Broil, flipping once, about 8 minutes for medium-rare (135°F). Transfer the steak to a clean cutting board and let rest for 10 minutes.
While the steak rests, mash the potatoes with buttermilk, whole-grain mustard and the remaining 1/2 teaspoon each salt and Dijon mustard and 1/4 teaspoon pepper. Stir in 2 tablespoons chives.
Add figs, hazelnuts and the remaining 2 tablespoons chives to the reserved Brussels sprouts. Gently toss to combine.
Slice the steak against the grain and serve with the slaw and potatoes.
To make ahead
Marinate steak and refrigerate slaw (Steps 1-2) for up to 1 day. Let the steak stand at room temperature for 30 minutes before broiling.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)385Calories12gFat41gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
