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Recipe

Broiled Steak & Brussels Sprouts with Blue Cheese Sauce

Scott Phillips

Servings: 4

In this one-sheet-pan supper, beefy New York strip steaks lend their flavorful drippings to sliced Brussels sprouts sizzling below. To speedily prep the sprouts, use the slicing disk on your food processor.

Ingredients

  • Cooking spray
  • 20 oz. Brussels sprouts, thinly sliced
  • 6 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 1-inch-thick New York strip steaks
  • 1/4 cup sour cream
  • 3 oz. (about 1/4 cup) creamy blue cheese, such as Gorgonzola dolce
  • 1 tsp. white wine vinegar
  • 2 Tbs. thinly sliced fresh chives

Nutritional Information

  • Calories (kcal) : 590
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 21
  • Cholesterol (mg): 115
  • Sodium (mg): 390
  • Carbohydrates (g): 12
  • Fiber (g): 5
  • Protein (g): 47

Preparation

  • Position a rack about 6 inches from the broiler element, and heat the broiler on high.Line a large rimmed sheet pan with aluminum foil and mist it with cooking spray.
  • 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, flipping the steaks once, until the sprouts are tender and charred on the edges and the steaks are cooked to your liking, 3 to 5 minutes per side for medium rare (125°F to 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.
  • Serve the steak and sprouts with the blue cheese sauce.

Reviews

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Reviews

  • springs9 | 01/27/2018

    This is now one of our favourite dinners for a Saturday night with a good red wine. Easy to make and delicious. We did take the steak out and put the Brussels on to bake for ten more minutes on a lower rack. That way they didn't burn and came out nice and tender.

  • AmyBoone | 01/24/2016

    I prefer grilled steak so I did change how I fixed this recipe. The flavor of the sauce is tangy and flavorful without being heavy. This cheese sauce is great as a dip for crackers or any kind of steak.

  • momsstuffing | 12/03/2015

    Delicious and so easy and quick. Steak was about 1.5 inches thick so started broiling the steak a few minutes before adding Brussel sprouts as I didn't want them to burn. Steak took about 12-13 min to achieve Med Rare. Sprouts come out crispy/tender and are delicious. The blue cheese sauce is a nice touch.

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