It’s hard to improve upon the classic Reuben—piled highwith corned beef, sauerkraut, Swiss, and Russian dressing, it’s a sandwich icon for a reason. Our Reuben-inspired steak is seasoned with pastrami spices and drizzled with a sweet-and-tangy pan sauce. Braising cabbage with a touch of vinegar brings the flavor of sauerkraut to the plate.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
/ serving 2 people
/ serving 2 people
White Wine Vinegar
Pastrami Spice Blend
Veggie Stock Concentrate
Season the steak on all sides with salt, pepper, and half the pastrami spice blend. Let sit 15-20 minutes.
Halve, peel, and thinly slice the onion. Peel and grate the carrot. Pick the dill fronds from the stems.
Braise the cabbage: heat 1 teaspoon oil in a large pan over medium heat. Add the onion and cabbage to the pan and cook, tossing 4-5 minutes, until softened. Add the carrot, stock concentrate, and 1 cup water to the pan. Bring to a simmer and cook 12-15 minutes, until liquid has evaporated and vegetables are very soft. Add half the white wine vinegar to the pan. Season with salt, pepper, and the pastrami spice blend (to taste). Keep on the stove over low heat to stay warm.
Cook the steak: in another large pan, heat 1 teaspoon oil over medium-high heat. Add the steak to the pan and sear 4-7 minutes per side, until cooked to desired doneness. Set steak aside to rest for 5 minutes.
Make the pan sauce: heat the same pan over medium heat. Add the remaining white wine vinegar and scrape up any browned bits from the bottom of the pan. Remove the pan from the heat and stir in the 1 tablespoon ketchup and 2 tablespoons mayonnaise. Season with salt and pepper.
Slice the steak against the grain, then serve on a bed of cabbage. Spoon the pan sauce over the steak and garnish with dill fronds. Enjoy!