Garlic Steak With Cranberry Pan Sauce
plus Sweet Potato–Parsnip Mash & Dijon Roasted Brussels Sprouts
- Milk
As a rule, we love any meal we can brighten up with a show-stopping sauce, and this garlicky seared steak is no exception. It’s drizzled with a tangy-savory-sweet cranberry-infused garlic butter pan sauce, while the Brussels sprouts on the side get just as much love—tossed in a tangy Dijon vinaigrette and sprinkled with Parmesan. A rustic sweet potato and parsnip mash completes this trio of deliciousness that’s packed with bold flavors.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
5 teaspoon
Balsamic Vinegar
10 ounce
Bavette Steak
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
6 ounce
Parsnip
1 unit
Sweet Potato
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Cranberry Jam
1 ounce
Dried Cranberries
2 teaspoon
Honey
2 clove
Garlic
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
3 tablespoon (tbsp)
Olive Oil
3 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Arrange rack to top position and preheat oven to 425 degrees. Place sealed honey packets in a cup of warm water to soften. Wash and dry produce. • Trim, peel, and dice sweet potatoes into ½-inch pieces. Trim, peel, and dice parsnips into ½-inch pieces. Place sweet potatoes and parsnips in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup veggie cooking liquid, then drain. (Keep pot handy for Step 4.) • While veggies cook, trim and quarter Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and tender, 15-20 minutes.
• Meanwhile, peel and mince garlic. • In a small bowl, whisk together vinegar, honey, mustard, and 3 TBSP olive oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper.
• Pat steak* dry with paper towels and season generously all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. (TIP: If steak begins to brown too quickly, lower the heat.) Turn off heat; transfer steak to a cutting board to rest for at least 5 minutes. Wipe out pan and let cool slightly.
• While steak cooks, return drained sweet potatoes and parsnips to pot. Add sour cream and 2 TBSP butter (4 TBSP for 4 servings) and mash until creamy and mostly smooth, adding splashes of reserved veggie cooking liquid as needed. Keep covered off heat until ready to serve. • Once Brussels sprouts are done roasting, carefully transfer to a large bowl. Add dried cranberries and as much dressing as you like; toss to combine. TIP: If you have leftover dressing, store in an airtight container in the fridge for up to 5 days.
• Heat a drizzle of oil in pan used for steak over medium-high heat. Add minced garlic and cook, stirring, until fragrant, 10-20 seconds. • Add ½ cup water (¾ cup for 4 servings), stock concentrate, and jam; cook, stirring constantly, until slightly thickened, 1-2 minutes more. (For 4, you may need to cook 3-4 minutes more.) • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.
• Slice steak against the grain. • Divide steak, sweet potato–parsnip mash, and Brussels sprouts between plates in separate sections. Spoon pan sauce over steak and garnish Brussels sprouts with Parmesan. Serve.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry sauce with steak, while Brussels sprouts with cranberries and Parmesan were a hit 🍲.
- Ease of prep: Some found the recipe complex with multiple steps; consider prepping ingredients before starting to cook.
- Suggestions: For tender parsnips, boil them 3-5 minutes before adding sweet potatoes. Adjust salt in mash to taste.
- Portions: A few wished for a larger steak portion; consider this meal for special occasions.
- Texture: Some found the steak tender and juicy, while others experienced toughness; adjust cooking time as needed.
Reviews from our home cooks
Delicious! The cranberry sauce on the steak was good, mine didn't thicken up like the picture but was tasty. The mash was ok, needed a little more salt during cooking. The brussel sprouts salad was great, I'm going to try that one again.
Had to reread the recipe several times to understand what was happening. I would clarify that vinegar means the balsamic vinegar vile that came in the packaging and let the reader know what this sauce will be used for later on. The steak itself was delicious. Four stars on that. The sweet potato-parsnip mashed "potatoes" was an interesting combination. I'll have to give that another try. I under-boiled the parsnips, and they didn't mash very well... I would have eaten the brussels sprouts all by themselves. Nice and crispy. The parmesan, the cranberries, and the oily 4-part dressing was a little much.
Took longer to cook, but the taste of everything was amazing! I think the best was the parsnip and sweet potato was the best. The steak was juicy. I did burn the Brussels sprouts lol
The steak was so tender. Never would have thought to put parsnips with sweet potatoes changed the taste considerably yummy. Loved this dish 100 percent. 10 stars
I was super impressed with how this meal turned out. The steak was amazing - tender and flavorful. And I'm not even a big fan of steak. I don't eat veggies - but I ate these and found them delicious.
We loved the flavors in this dish. The Brussel sprouts were amazing. This one did take me a bit longer than the 35 minutes, but it was easy to do.
Had trouble getting parsnip as tender as sweet potato so it was clumpy in the mash... would definitely boil parsnips 3-5 min before potatoes
We loved the parsnip mash. The sprouts turned out well, but I should have put the dressing on the side. The meat was good, but tough. I should have tenderized.
The sauce did not turn out right and I followed the instructions exactly. It was so watery and wasn't red at all. Also the Brussel sprout salad was good, but something about the combo of flavors was a bit hard on the pallet. It looks and sounds delicious, but needs some tweaking :/ Overall I liked the sides the best though.
Really yummy. Steak was so tender and the flavors of everything were just awesome.
