Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw

Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw

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From: EatingWell Magazine, May/June 2017

Pre-prepped veggies and sauerkraut are the secret to making this healthy dinner recipe super-fast. Find broccoli slaw mix in most supermarkets near the other coleslaw mixes, and refrigerated fresh sauerkraut near the hot dogs. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds fingerling potatoes, halved
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 cup fresh sauerkraut, drained
  • ¼ cup nonfat plain Greek yogurt
  • ¼ cup light mayonnaise
  • 12 ounces broccoli slaw
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • ¾ teaspoon brown sugar
  • ¼ teaspoon garlic powder
  • 1 pound beef tenderloin (filet mignon), trimmed and cut into 4 steaks

Preparation

  • Prep

  • Ready In

  1. Position racks in center and lower third of oven; preheat to 425°F. Coat a rimmed baking sheet with cooking spray.
  2. Toss potatoes with 1 tablespoon oil and ¼ teaspoon each pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 minutes.
  3. Meanwhile, combine sauerkraut, yogurt and mayonnaise in the bowl. Add broccoli slaw and stir to combine. Set aside.
  4. Heat coriander, fennel and mustard seeds in a medium skillet over medium heat until fragrant, 1 to 2 minutes. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining ½ teaspoon pepper and ¼ teaspoon salt. Coat both sides of beef with the mixture.
  5. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes. Transfer the pan to the lower oven rack and roast 6 to 8 minutes for medium-rare. Serve the steak and potatoes with the slaw.

Nutrition information

  • Serving size: 3 oz. steak, 1 cup slaw & 1 cup potatoes
  • Per serving: 429 calories; 17 g fat(4 g sat); 7 g fiber; 42 g carbohydrates; 30 g protein; 43 mcg folate; 72 mg cholesterol; 6 g sugars; 1 g added sugars; 1,800 IU vitamin A; 111 mg vitamin C; 117 mg calcium; 6 mg iron; 579 mg sodium; 1,108 mg potassium
  • Nutrition Bonus: Vitamin C (185% daily value), Vitamin A (36% dv), Iron (33% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2 starch, 2 fat, 1½ veg, 3 lean protein

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