Description
Sweet, savory, and full of fall flair—this bowl captures the essence of autumn in every bite. Tender seared steak glazed with apple cider, Dijon, and garlic pairs perfectly with nutty wild rice, roasted veggies, and crisp apple slices. A sprinkle of fresh sage and an optional hint of cranberry or pomegranate brings it all together with seasonal magic.
Ingredients
Thin-sliced sirloin or flank steak
Apple cider + Dijon mustard + garlic glaze
Wild rice or brown rice
Roasted Brussels sprouts and red onions
Fresh sage and apple slices for garnish
Twist: Add a spoonful of cranberry sauce or pomegranate arils for a festive finish.
Instructions
Make the Glaze: Simmer apple cider, Dijon mustard, and minced garlic in a small pan until slightly thickened.
Cook Steak: Sear thin steak slices in a hot skillet, then brush with the cider glaze during the last minute of cooking.
Roast Veggies: Halve Brussels sprouts and slice red onions. Roast with olive oil, salt, and pepper at 400°F (200°C) for 25–30 minutes.
Prepare Rice: Cook wild rice or brown rice as directed.
Assemble: Start with rice, then layer on the glazed beef, roasted veggies, and apple slices. Garnish with chopped fresh sage and cranberry sauce or pomegranate if desired.
- Prep Time: 15 mins
- Cook Time: 25–30 mins
- Category: Dinner
Nutrition
- Calories: 595
- Fat: 23g
- Carbohydrates: 44g
- Protein: 49g