New York Strip Steak with Sweet Potatoes, Brussels Sprouts, and Blood Orange Sauce

Claudia Sidoti
Claudia Sidoti

Claudia Sidoti, Head Chef of HelloFresh


New York Strip Steak with Sweet Potatoes, Brussels Sprouts, and Blood Orange Sauce

“This is the perfect dish to serve a steak lover. NY Strip is a great cut of meat that is juicy and flavorful, especially when topped with a blood orange and rosemary sauce, which adds just a touch of sweetness. Additionally, the mashed sweet potatoes are creamy and luxurious, but offer a nice change of pace from your standard mashed potatoes. Plus, the bright orange color looks beautiful on the plate and will be sure to impress guests. Last but not least, crispy Brussels sprouts sprinkled with cranberries round out the dish, and if you don’t follow food trends — anyone in the know knows that Brussels sprouts are sexy again!”

INGREDIENTS (serves 2)
8 oz Brussels sprouts
3 sweet potatoes
¼ oz parsley
1 blood orange
1 Tbsp brown sugar
12 oz New York strip steak
¼ oz rosemary
1 Tbsp beef demi-glace
½ oz dried cranberries


Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Trim Brussels sprouts, then halve lengthwise through stem ends. Peel sweet potatoes, then cut into half-inch cubes. Mince parsley. Halve orange, then squeeze juice into a small bowl.

Toss Brussels sprouts on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast in oven until lightly crisped, 15-20 minutes. TIP: Arrange the Brussels sprouts cut side down to help them cook and crisp evenly.

Place sweet potatoes in a medium pot with enough salted water to cover by one inch. Bring to a boil. Cook until tender, about 12 minutes. Drain thoroughly, then return to pot. Add brown sugar and 1 Tbsp butter. Mash with a potato masher or fork until smooth. Season with salt and pepper. Keep covered off heat until the meal is ready.

Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, two to five minutes per side. Remove from pan and set aside to rest on a plate for at least five minutes.

Carefully pour out any excess grease in the pan used for steak, then return to stove over medium-high heat. Stir in half cup water, orange juice, one rosemary sprig (use the rest as you like), and demi-glace. Bring to a boil, then lower heat and simmer until thickened, three to four minutes. Add one Tbsp butter and half the parsley, stirring to melt butter. Season with salt and pepper.

Divide sweet potatoes between plates. Toss Brussels sprouts with half the cranberries (use the rest as you like) and divide between plates. Stir any juices released by steak into sauce in pan. Discard rosemary sprig. Divide steak between plates and drizzle with sauce. Garnish with remaining parsley.

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