Stovetop Steak with Warm Cabbage & Tomato Salad
A one pot wonder dish. So easy- dinner is ready in just a few minutes! Serves 2
2 Tbsp. olive oil
½ lb. tender steak
Salt and pepper
4 small-medium cabbage wedges (cut out of a small head like you would a slice of layer cake)
1 - 1½ c. cherry tomatoes
¼ c. mayonnaise
2 Tbsp. buttermilk
2 tsp. apple cider vinegar
1-2 Tbsp. thinly sliced green onion, optional
Heat the oil (at medium-high) in cast iron or other heavy skillet.
Season steak with a dash of salt and pepper, and cook quickly for about 3 minutes on each side until well browned, and to your desired doneness. Remove from pan, allow to rest 5-10 minutes, then slice on bias into about ¼" thick slices.
Meanwhile, lower heat to medium; add cabbage wedges (flat side down) and tomatoes to skillet with the meat drippings and bits. Cook about 3-4 minutes, or until cabbage is lightly browned and cherry tomatoes start to burst. Carefully turn cabbage once or twice to brown on each side.
Whisk together mayonnaise, buttermilk, vinegar, and a dash of salt and pepper.
Plate the steak slices, placing the cabbage wedges and tomatoes alongside them. Drizzle salad with dressing, and scatter with raw green onion slices, if using.
Recipe created or adapted by Liz Talley, Urban Graze
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