Brown Sugar Bourbon Steak
with Creamy Dijon Pan Sauce, Scallion Mashed Potatoes & Roasted Brussels Sprouts
Steak and bourbon are a classic pairing, and for good reason—the sweetness of the bourbon complements the beef’s richly savory notes. Here, we take the whiskey in spice-rub form, seasoning the meat with a brown sugar bourbon spice blend for smoky, savory-sweet depth, then sear to perfection. On the side, there’s crispy roasted Brussels sprouts and buttery, scallion-laced mashed potatoes. Think it can’t get any better? More of the spices go into a creamy mustard pan sauce for drizzling over top, because we just can’t get enough.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Brussels Sprouts
10 ounce
Ranch Steak
2 teaspoon
Dijon Mustard
10.8 g
McCormick Grill Mates Brown Sugar Bourbon Seasoning
2 unit
Scallions
4 tablespoon
Sour Cream
(Contains Milk)
1 unit
Beef Stock Concentrate
Not included in your delivery
Salt
Pepper
1 tablespoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces (no need to peel). Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with half the sour cream (you’ll use the rest later) and 1 TBSP butter, adding splashes of reserved potato cooking liquid as needed until smooth and creamy. • Stir in half the scallion greens. Season with salt and pepper. Keep covered until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.
• While potatoes cook, toss Brussels sprouts on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. Roast on top rack until browned and tender, 18-22 minutes.
• Meanwhile, pat steak* dry with paper towels; season all over with half the McCormick® Grill Mates® Brown Sugar Bourbon Seasoning (you’ll use the rest in the next step). • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board to rest. • TIP: Lower heat if spice blend begins to burn.
• Heat another drizzle of oil in same pan over medium heat. Add scallion whites and remaining McCormick® Grill Mates® Brown Sugar Bourbon Seasoning. Cook, stirring, until scallion whites are softened and fragrant, 1 minute. • Stir in stock concentrate and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Reduce heat to low and whisk in mustard. • Turn off heat; stir in remaining sour cream and 1 TBSP butter. • 4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.
• Slice steak against the grain. Divide potatoes, Brussels sprouts, and steak between plates. Spoon sauce over steak. Sprinkle with remaining scallion greens and serve.
