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Steak with Cheddar Roasted Cabbage

MB9164_Conrad

A mix of roasted cabbage and red onion is topped with melted cheese for a divine side to steak in this quick and healthy dinner recipe. Serve with a mixed green salad or toasted and lightly buttered bread.

Servings

4 servings

Prep Time

25 minutes

Total Time

35 minutes

Ingredients

  • 2medium red onions, cut into 8 wedges each
  • 1/2medium cabbage, cored and sliced 1/2 inch thick
  • 3tablespoons extra-virgin olive oil, divided
  • 1teaspoon dried thyme
  • 3/4teaspoon salt, divided
  • 3/4teaspoon ground pepper, divided
  • 1pounds boneless strip steak (about 1 inch thick), trimmed
  • 1/2cup shredded sharp Cheddar, Gruyère or fontina cheese

Instructions

  1. Preheat oven to 450°F.
  2. Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
  3. About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Transfer to a plate and loosely cover with foil.
  4. Push the vegetables into 4 mounds. Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes. Serve the steaks with the vegetables.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 352kcal
Carbohydrate Total 14g
Total Sugars 7g
Added Sugars 0g
Fiber 5g
Total Fat 21g
Saturated Fat 7g
Mono Saturated Fat 12g
Cholesterol 76mg
Sodium 597mg
Protein 28g
Potassium 619mg
Calcium 192mg
Chromium 2mcg
Folate 81mcg
Omega-6 1g
Vitamin B12 1mcg
Vitamin E 3mg
Zinc 5mg
Vitamin B3 7mg