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

This dinner is designed to impress-tender strip steak, creamy sweet potatoes with a hint of brown sugar and crispy roasted Brussels sprouts come together for a meal that feels truly special. The crowning touch is a vibrant blood orange sauce studded with dried cranberries, adding a pop of color and a sweet-tart finish.

Perfect for a date night or any occasion that calls for something a little extra, this dish balances richness with brightness. The steak is pan-seared to perfection, while the sides are simple yet elegant. Light some candles, put on your favorite playlist and enjoy a restaurant-quality meal at home.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

3 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit Blood OrangeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F (200°C). Trim the Brussels sprouts and cut them in half lengthwise through the stem. Peel the sweet potatoes and cut into ½-inch cubes. Mince the parsley. Halve the blood orange and squeeze the juice into a small bowl.
2. On a baking sheet, toss the Brussels sprouts with a drizzle of vegetable oil and season with salt and pepper. Arrange cut-side down for even crisping. Roast until lightly browned and tender, 15-20 minutes.
3. Place the sweet potatoes in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until fork-tender, about 12 minutes. Drain well, return to the pot and add the brown sugar and 1 tablespoon butter. Mash until smooth. Season with salt and pepper and keep covered off the heat.
4. Heat a drizzle of oil in a large skillet over medium-high heat. Season the steak all over with salt and pepper. Cook to your desired doneness, 2-5 minutes per side. Transfer the steak to a plate and let rest for at least 5 minutes.
5. Pour off any excess grease from the skillet and return to medium-high heat. Add ½ cup water, the blood orange juice, 1 sprig of rosemary and the demi-glace. Bring to a boil, then reduce heat and simmer until the sauce thickens, 3-4 minutes. Stir in 1 tablespoon butter and half the parsley until the butter melts. Season with salt and pepper.
6. Divide the mashed sweet potatoes between plates. Toss the roasted Brussels sprouts with half the dried cranberries and arrange alongside. Stir any juices from the resting steak into the sauce, then discard the rosemary sprig. Slice the steak against the grain and place on the plates. Drizzle with the sauce and garnish with the remaining parsley.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or sirloin, but adjust cooking time accordingly.

What can I use instead of blood orange?

Regular orange juice works well, though the color and flavor will be slightly different.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium.