Balsamic Steak with Brussels Sprout Slaw & Mustard Mashed Potatoes

Brussels sprouts are available already shredded in many supermarkets, but if you want to DIY, use your sharpest knife or a mandoline or pass them through the feed tube of a food processor fitted with the slicing attachment.

Balsamic Steak with Brussels Sprout Slaw & Mustard Mashed Potatoes
Photo: Ted Cavanaugh
Active Time:
35 mins
Total Time:
1 hrs 15 mins


  • 4 tablespoons balsamic vinegar, divided

  • 1 teaspoon extra-virgin olive oil plus 3 tablespoons, divided

  • 1 clove garlic, smashed

  • 1 teaspoon salt, divided

  • ¾ teaspoon ground pepper, divided

  • 1 pound strip, flank or top sirloin steak (3/4 inch thick)

  • 1 tablespoon pure maple syrup

  • 1 teaspoon Dijon mustard, divided

  • 6 cups shredded Brussels sprouts (from 1 pound whole)

  • 1 pound new potatoes or small yellow potatoes, scrubbed and halved or quartered, depending on size

  • cup buttermilk

  • 1 ½ teaspoons whole-grain mustard

  • 4 tablespoons chopped chives, divided

  • 6-8 ounces fresh figs, stemmed and quartered

  • cup chopped hazelnuts, toasted


  1. Combine 2 tablespoons vinegar, 1 teaspoon oil, garlic and 1/4 teaspoon each salt and pepper in a sealable plastic bag. Add steak, seal the bag and shake to coat. Place in a dish and set aside to marinate for 30 minutes (or refrigerate for up to 1 day).

  2. Meanwhile, whisk the remaining 2 tablespoons vinegar, maple syrup, 1/2 teaspoon Dijon mustard and 1/4 teaspoon each salt and pepper in a large bowl. Whisk in the remaining 3 tablespoons oil. Add Brussels sprouts and toss to coat. Set aside.

  3. Position rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil.

  4. Place potatoes in a medium saucepan. Add water to cover by 1 inch. Bring to a boil, cover and cook until tender, about 12 minutes. Drain, return to the pan and cover to keep warm.

  5. Remove the steak from the marinade (discard the marinade) and place on the prepared pan. Broil, flipping once, about 8 minutes for medium-rare (135°F). Transfer the steak to a clean cutting board and let rest for 10 minutes.

  6. While the steak rests, mash the potatoes with buttermilk, whole-grain mustard and the remaining 1/2 teaspoon each salt and Dijon mustard and 1/4 teaspoon pepper. Stir in 2 tablespoons chives.

  7. Add figs, hazelnuts and the remaining 2 tablespoons chives to the reserved Brussels sprouts. Gently toss to combine.

  8. Slice the steak against the grain and serve with the slaw and potatoes.

To make ahead

Marinate steak and refrigerate slaw (Steps 1-2) for up to 1 day. Let the steak stand at room temperature for 30 minutes before broiling.

Nutrition Facts (per serving)

385 Calories
12g Fat
41g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 385
% Daily Value *
Total Carbohydrate 41g 15%
Dietary Fiber 8g 29%
Total Sugars 15g
Protein 30g 60%
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 62mg 21%
Vitamin A 962IU 19%
Sodium 647mg 28%
Potassium 1396mg 30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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