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.

Jennifer Kushnier
EatingWell Magazine, September 2021

Gallery

Credit: Ted Cavanaugh

Recipe Summary test

active:
35 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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

  • 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.

  • 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.

  • 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.

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

  • 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

385 calories; fat 12g; cholesterol 62mg; sodium 647mg; carbohydrates 41g; dietary fiber 8g; protein 30g; sugars 15g; niacin equivalents 9mg; saturated fat 3g; vitamin a iu 962IU; vitamin b6 1mg; potassium 1396mg.
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