Maple-Glazed Steak with Sweet Potato Mash and Brussels Sprouts

This steak dinner brings in the sweetness of maple syrup, a Thanksgiving favorite, paired with creamy sweet potato mash and roasted Brussels sprouts for a festive, hearty meal.

Cook time: 60 minutes

Servings: 2

Ingredients

• 2 large sweet potatoes peeled and cubed
• 1 tsp salt for boiling
• 0 water enough to cover sweet potatoes
• 2 tbsp unsalted butter
• 0.25 cup milk
• 1 tbsp maple syrup
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 lb Brussels sprouts halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 2 ribeye steaks
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar

Instructions

1. Boil the sweet potatoes in a large pot of salted water for 15-20 minutes, until fork-tender.
2. Drain and mash the sweet potatoes with butter, milk, maple syrup, salt, and pepper. Set aside.
3. Preheat your oven to 400°F (200°C).
4. Toss the Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper, and spread them on a baking sheet.
5. Roast the Brussels sprouts for 20-25 minutes, or until golden and crispy on the edges.
6. Heat the olive oil in a large skillet over medium-high heat. Season the steaks with salt and pepper.
7. Sear the steaks for 3-4 minutes per side (for medium-rare), or cook to your desired doneness. Remove the steaks from the pan and let them rest.
8. In the same skillet, reduce the heat to medium-low and add the maple syrup, Dijon mustard, soy sauce, and apple cider vinegar. Stir for 2-3 minutes until the glaze thickens slightly.
9. Drizzle the glaze over the steaks.
10. Serve the maple-glazed steak alongside the sweet potato mash and roasted Brussels sprouts for a comforting, Thanksgiving-inspired meal.