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In this classic steakhouse-style dish, seared steaks get a vibrant lift from a drizzle of tangy-sweet sauce, simply made by combining maple syrup with whole grain dijon. They pair perfectly with traditional sides of tender roasted brussels sprouts and rustic mashed potatoes.

Ethan Mick

with Roasted Brussels Sprouts & Maple-Mustard Sauce

Seared Steaks & Mashed Potatoes

Steaks

Scallions

Brussels Sprouts

Golden Or Red Potatoes

Whole Grain Dijon Mustard

Maple Syrup

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stem end of the **brussels sprouts**; halve lengthwise. Large dice the **potatoes**. Thinly slice the **scallions**, separating the white bottoms and hollow green tops.

Prepare the ingredients:

Add the **diced potatoes** to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the **sliced white bottoms of the scallions** and **2 tablespoons ****of olive oil**. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook & mash the potatoes:

While the potatoes cook, place the **halved brussels sprouts** on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the Brussels sprouts:

While the brussels sprouts roast, pat the **steaks** dry with paper towels. Season with salt and pepper on all sides. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 9 minutes for medium-rare, or until browned and cooked to your desired degree of doneness. Transfer to a cutting board and let rest at least 5 minutes.

Cook the steaks:

While the steaks rest, in a bowl, combine the **maple syrup** and **mustard**. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the **rested steaks**; slice crosswise against the grain. Serve the **sliced steaks** with the **mashed potatoes** and **roasted brussels sprouts**. Top the steaks with the **sauce**. Garnish with the** sliced green tops of the scallions**. Enjoy!