Garlic Steak With Cranberry Pan Sauce
plus Sweet Potato–Parsnip Mash & Dijon Roasted Brussels Sprouts
As a rule, we love any meal we can brighten up with a show-stopping sauce, and this garlicky seared steak is no exception. It’s drizzled with a tangy-savory-sweet cranberry-infused garlic butter pan sauce, while the Brussels sprouts on the side get just as much love—tossed in a tangy Dijon vinaigrette and sprinkled with Parmesan. A rustic sweet potato and parsnip mash completes this trio of deliciousness that’s packed with bold flavors.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 teaspoon
Honey
1 unit
Sweet Potato
6 ounce
Parsnip
8 ounce
Brussels Sprouts
2 clove
Garlic
5 teaspoon
Balsamic Vinegar
2 teaspoon
Dijon Mustard
10 ounce
Bavette Steak
1 teaspoon
Garlic Powder
4.5 tablespoon
Sour Cream
(Contains Milk)
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
1 unit
Cranberry Jam
3 tablespoon
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Arrange rack to top position and preheat oven to 425 degrees. Place sealed honey packets in a cup of warm water to soften. Wash and dry produce. • Trim, peel, and dice sweet potatoes into ½-inch pieces. Trim, peel, and dice parsnips into ½-inch pieces. Place sweet potatoes and parsnips in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup veggie cooking liquid, then drain. (Keep pot handy for Step 4.) • While veggies cook, trim and quarter Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
• Meanwhile, peel and mince garlic. • In a small bowl, whisk together vinegar, honey, mustard, and 3 TBSP olive oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper.
• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. (TIP: If steak begins to brown too quickly, lower the heat.) Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.
• While steak cooks, return drained sweet potatoes and parsnips to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings) and mash until creamy and mostly smooth, adding splashes of reserved veggie cooking liquid as needed. Keep covered off heat until ready to serve. • Once Brussels sprouts are done roasting, carefully transfer to a large bowl. Add dried cranberries and as much dressing as you like; toss to combine. TIP: If you have leftover dressing, store in an airtight container in the fridge for up to 5 days.
• Heat a drizzle of oil in pan used for steak over medium-high heat. Add minced garlic and cook, stirring, until fragrant, 10-20 seconds. • Add ½ cup water (¾ cup for 4 servings), stock concentrate, and jam; cook, stirring constantly, until slightly thickened, 1-2 minutes more. (For 4, you may need to cook 3-4 minutes more.) • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• Slice steak against the grain. • Divide steak, sweet potato–parsnip mash, and Brussels sprouts between plates in separate sections. Spoon pan sauce over steak and garnish Brussels sprouts with Parmesan. Serve.
Steak is fully cooked when internal temperature reaches 145°.
