Garlic Steak With Cranberry Pan Sauce
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Garlic Steak With Cranberry Pan Sauce

Garlic Steak With Cranberry Pan Sauce

plus Sweet Potato–Parsnip Mash & Dijon Roasted Brussels Sprouts

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.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

2 teaspoon


1 unit

Sweet Potato

6 ounce


8 ounce

Brussels Sprouts

2 clove


5 teaspoon

Balsamic Vinegar

2 teaspoon

Dijon Mustard

10 ounce

Bavette Steak

1 teaspoon

Garlic Powder

4.5 tablespoon

Sour Cream

(Contains Milk)

1 ounce

Dried Cranberries

1 unit

Chicken Stock Concentrate

1 unit

Cranberry Jam

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



1 tablespoon

Cooking Oil

3 tablespoon

Olive Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1110 kcal
Fat74 g
Saturated Fat28 g
Carbohydrate79 g
Sugar43 g
Dietary Fiber13 g
Protein38 g
Cholesterol150 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Potato Masher
Large Bowl


Start Prep & Cook Veggies

• 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.

Finish Prep & Make Dressing

• 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.

Cook Steak

• 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.

Finish Veggies

• 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.

Make Pan Sauce

• 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.

Finish & Serve

• 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°.