Maple Dijon Steak with Roasted Brussels Sprouts and Pears
A bright meal-prep recipe with seared steak, roasted Brussels sprouts, and caramelized pears finished with a maple Dijon glaze. It packs well for lunches and offers a lighter, autumn-inspired contrast to heavier steak bowls and soups.
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 1 servings
Ingredients
- 180 g Baby potatoes
- 120 g Bartlett Pear
- 1 g Black Pepper
- 180 g Brussels sprout
- 10 g Dijon mustard
- 6 g Garlic
- 12 g Maple Syrup
- 15 g Olive oil
- 2 g Salt
- 180 g Steak
- 2 g Thyme
Instructions
- Preheat the oven to 220°C. Halve the baby potatoes and trim the Brussels sprouts, then place both on a sheet pan with olive oil, salt, pepper, and thyme.
- Roast the vegetables for 15 minutes, stirring once halfway through so they brown evenly.
- While the vegetables roast, mix the maple syrup, Dijon mustard, and minced garlic in a small bowl.
- Pat the steak dry, season it with salt and pepper, and sear it in a hot skillet for 2 to 4 minutes per side depending on thickness and preferred doneness.
- Add the maple Dijon mixture to the skillet during the last minute of cooking and turn the steak to coat it in the glaze.
- Slice the pear and add it to the sheet pan with the roasted vegetables for the final 5 minutes, just until lightly caramelized.
- Let the steak rest for 5 minutes, then slice it and portion it with the roasted potatoes, Brussels sprouts, and pears.
- Spoon any remaining pan glaze over the steak before sealing the containers for meal prep.