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.
Nutrition per serving may change if servings are adjusted.
2 medium red onions, cut into 8 wedges each
½ medium cabbage, cored and sliced ½ inch thick
3 tablespoons extra-virgin olive oil, divided
1 teaspoon dried thyme
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
1-1¼ pounds boneless strip steak (about 1 inch thick), trimmed
½ cup shredded sharp Cheddar, Gruyère or fontina cheese
Preheat oven to 450°F.
Combine onions, cabbage, 2 tablespoons oil, thyme and ½ 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 ¼ 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.
352 calories;21 g fat(6 g sat); 5 g fiber; 14 g carbohydrates; 28 g protein; 83 mcg folate; 75 mg cholesterol; 7 g sugars; 0 g added sugars; 291 IU vitamin A; 55 mg vitamin C; 185 mg calcium; 3 mg iron; 600 mg sodium; 616 mg potassium
Vitamin C (92% daily value), Folate (21% dv)