Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw

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Pre-prepped veggies and sauerkraut are the secret to making this healthy dinner recipe super-fast. Find broccoli slaw mix in most supermarkets near the other coleslaw mixes, and refrigerated fresh sauerkraut near the hot dogs. If you have the time and want to make your own broccoli slaw, shred broccoli stems through the large holes of a box grater.

Breana Lai Killeen, M.P.H., RD

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Jill Cerreta, M.S., RD

Prep Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Healthy Aging Healthy Immunity Low-Sodium High-Blood Pressure Soy-Free Heart-Healthy Gluten-Free Low-Calorie

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Ingredients

1 ½ pounds fingerling potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon ground pepper, divided
½ teaspoon salt, divided
1 cup fresh sauerkraut, drained
¼ cup nonfat plain Greek yogurt
¼ cup light mayonnaise
12 ounces broccoli slaw
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon mustard seeds
¾ teaspoon brown sugar
¼ teaspoon garlic powder
1 pound beef tenderloin (filet mignon), trimmed and cut into 4 steaks

Directions

Position racks in center and lower third of oven; preheat to 425 degrees F. Coat a rimmed baking sheet with cooking spray.
Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each pepper and salt in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 minutes.
Meanwhile, combine sauerkraut, yogurt and mayonnaise in the bowl. Add broccoli slaw and stir to combine. Set aside.
Heat coriander, fennel and mustard seeds in a medium skillet over medium heat until fragrant, 1 to 2 minutes. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt. Coat both sides of beef with the mixture.
Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the beef and cook until browned on both sides, 2 to 4 minutes. Transfer the pan to the lower oven rack and roast 6 to 8 minutes for medium-rare. Serve the steak and potatoes with the slaw.

Originally appeared: EatingWell Magazine, May/June 2017

Nutrition Facts (per serving)

429	Calories
17g	Fat
42g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 3 oz. steak, 1 cup slaw & 1 cup potatoes
Calories 429
% Daily Value *
Total Carbohydrate 42g	15%
Dietary Fiber 7g	26%
Total Sugars 6g
Added Sugars 1g	2%
Protein 30g	60%
Total Fat 17g	21%
Saturated Fat 4g	20%
Cholesterol 72mg	24%
Vitamin A 1800IU	36%
Vitamin C 111mg	123%
Folate 43mcg	11%
Sodium 579mg	25%
Calcium 117mg	9%
Iron 6mg	31%
Magnesium 65mg	15%
Potassium 1108mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Pastrami-Spiced Beef with Sauerkraut-Broccoli Slaw

Ingredients

Directions

Nutrition Facts (per serving)

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