Side
Steak with Cheddar Roasted Cabbage
Juicy strip steak sizzles with deep savory notes, while tender cabbage and sweet red onion wedges roast until their edges turn golden and caramelized. A blanket of sharp cheddar melts into every crevice, adding creamy richness that clings to each savory bite.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 352
- Protein
- 28g
- Carbs
- 14g
- Fat
- 21g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 600mg
Ingredients
- 2 medium red onions, cut into 8 wedges each
- 1/2 medium cabbage, cored and sliced 1/2 inch thick
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp dried thyme
- 3/4 tsp salt, divided
- 3/4 tsp ground pepper, divided
- 1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
- 1/2 cup shredded sharp Cheddar, Gruyère or fontina cheese
Instructions
- Preheat oven to 450 degrees F.
- 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.
- 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.
- 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.