Broiled Steak – Winning Wine Combo!

Broiled SteakThe best way to enjoy a great wine, is to pair it with food that makes it even better! A great Cabernet led me to this Broiled Steak & Brussels Sprouts recipe. Beefy New York strip steaks lend their drippings to sliced Brussels sprouts sizzling below. A creamy blue cheese sauce transforms this into a meal, special enough for guests, but still easy enough for a family meal.

Broiled Steak & Brussels Sprouts:

Backing into a Great Wine

My mission for a recent dinner party with my brother and sister-in-law, was to create a menu that would complement a great Cabernet that needed to be drank. I knew that beef was the logical starting point. I knew that blue cheese needed to play a role as well. I consulted a food & wine pairing cookbook called The Wine Lovers Cookbook (my bible for this sort of thing) for a few more tips.  It mentioned cream, Gorgonzola, pecans and rosemary, as flavors that would enhance the wine.

That led me to Broiled Steak & Brussels Sprouts with Blue Cheese Sauce, as the centerpiece for the meal. My paring research inspired me to add toasted pecans to the Brussels sprouts, and to serve Crushed Potatoes with Rosemary Salt as the other side dish. Success! The flavors all married very nicely with the Silver Oak Cabernet Sauvignon.

It was also fun to broil the steak on a rack above the sprouts. I’d never tried this technique before. It really enhanced the flavor of the sprouts and it provided an alternate way of cooking the steaks. A plus on the execution side, since it wasn’t a great night for grilling. I always enjoy learning a new technique. It stretches my culinary knowledge and becomes a building block for future creativity!

Broiled Steak & Brussels Sprouts with Blue Cheese Sauce

Serving Size: Serves 4


  • cooking spray
  • 20 ounces Brussels sprouts, thinly sliced (a mandoline slicer works great here)
  • 6 tablespoons olive oil, divided
  • kosher salt & fresh ground pepper, to taste
  • 1/3 cup toasted pecans, coarsely chopped
  • 2 - 1 inch thick New York strip steaks (about 1 1/2 lbs total)
  • 1/4 cup sour cream
  • 3 tablespoons heavy cream
  • 1/2 cup crumbled Gorgonzola cheese
  • 1 teaspoon white vinegar
  • 2 tablespoons thinly snipped fresh chives


  • Position a rack about 6 inches from broiler and heat on high. Line a large rimmed baking sheet with aluminum foil and mist with cooking spray. Place Brussels sprouts on the prepared sheet, drizzle with 3 tablespoons olive oil, sprinkle with 1/4 teaspoon of salt and pepper, toss to coat, and arrange in even layer.
  • Spray a wire rack with cooking spray and place it over the sprouts, nudging them so the rack lies flat. Brush the steak with 1 tablespoon of olive oil and season both sides with salt & pepper. Place steaks on the rack.
  • Broil, flipping steaks once, until sprouts are tender and charred on the edges and the steaks are cooked to your liking, 3 to 5 minutes per side for medium rare (125 - 130 degrees.)
  • Meanwhile, puree the sour cream, heavy cream, blue cheese, vinegar and remaining 2 tablespoons of olive oil in a food processor or blender until smooth. Season to taste with salt & pepper. Transfer to a small bowl and and stir in the chives.
  • Allow the steak and sprouts to rest for 10 minutes. Transfer the steak to a cutting board and thinly slice. Toss the sprouts to combine the charred ones with the less charred ones. Top sprouts with pecans after transferring to serving dish. Serve the steak and sprouts with the blue cheese sauce.


Adapted from Fine Cooking Oct/Nov 2016 recipe.


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