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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.


  • 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


  • 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.


Rate or Review

Reviews (6 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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