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Steak with Cheddar Roasted Cabbage

  • 25 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 Preheat oven to 450°F.
  • 2 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.
  • 3 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.
  • 4 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.
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