Hearty Steak & Potatoes with Balsamic-Cranberry Pan Sauce

Cabbage, potatoes, and cranberries may conjure images of New England and boiled dinners, but this recipe brings in some more worldly flair. The sauce that adorns the steak has splashes of balsamic vinegar and soy sauce for a mash up of Italian and Asian-inspired flavors. Plus, the potatoes are roasted with rosemary until fragrant and the cabbage is given a boost from tangy white wine vinegar.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss potatoes on a baking sheet with lg. drizzle of olive oil & chopped rosemary; season with salt/pepper. Roast (30-35 min.) until lightly browned & crisp.

Step 2

Heat lg. drizzle of oil in med. pan on med.-high. Add onion & cabbage, cooking (5 min.) until softened; toss. Add mustard seeds; cook until they start to pop. Stir in white wine vinegar, sugar, & a pinch of salt. Reduce heat to low, cover, & cook (10 min.) until cabbage is tender.

Step 3

While cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned and cooked to desired doneness, 4-7 minutes per side. Remove and set aside to rest.

Step 4

Add ½ TBSP balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, & 3 TBSP water to same pan over med. Stir to combine; simmer (2-3 min.) until reduced to a syrupy consistency. Remove from heat.

Step 5

Thinly slice steak against grain. Divide steak, potatoes, & cabbage between plates. Drizzle glaze over steak & serve.

↑Support creators by visiting their site 😊