Steak and Potatoes with Sass
Drizzled in a Cranberry Balsamic Sauce with Tangy Cabbage on the Side
Steak, cabbage, and potatoes may seem like a plain Jane sort of combo. Our version, however, is anything but. We’ve given new life to it by introducing a sauce built around balsamic vinegar and soy, which brings savory and tangy intensity—think of it as an intercontinental mashup between Italian and Asian-inspired flavors. And with a sprinkle of fresh rosemary on the potatoes, you also get incredible aromas that leap out from the plate before you’ve even dug in.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
¼ ounce
Rosemary
16 ounce
Yukon Gold Potatoes
4 ounce
Shredded Red Cabbage
1 teaspoon
Mustard Seeds
5 teaspoon
White Wine Vinegar
12 ounce
Sirloin Steak
½ tablespoon
Balsamic Vinegar
1.5 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 teaspoon
Cranberry Jam
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Vegetable Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Pick and finely chop enough rosemary leaves from to give you 1 TBSP. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).
Toss potatoes on a baking sheet with chopped rosemary and a large drizzle of olive oil. Season with salt and pepper. Roast in oven until lightly browned and crisp, 30-35 minutes.
Heat a large drizzle of oil in a medium pan over medium-high heat. Add onion and cabbage. Cook, tossing, until softened, about 5 minutes. Stir in mustard seeds and cook until they start to pop, about 1 minute. Stir in white wine vinegar, 1 tsp sugar, and a pinch of salt. Reduce heat to low, cover, and cook until tender, about 10 minutes.
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 cook until it reaches desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.
Add ½ TBSP balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to pan used for steak over medium heat (we sent more vinegar and soy sauce). Stir to combine. Let simmer until reduced to a syrupy consistency, 2-3 minutes. Remove from heat.
Thinly slice steak against the grain. Divide steak, potatoes, and cabbage between plates. Drizzle sauce over steak and serve.
