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Reuben Steak

Reuben Steak

with Tangy Braised Cabbage and Russian Dressing Pan Sauce

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Rated 3.3 / 4out of 4668 ratings
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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.

Tags:Gluten free
Allergens:Eggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

10 ounce

Sirloin Steak

16 ounce

Green Cabbage

1 unit

Carrots

1 unit

Yellow Onion

1 bunch

Dill

2 tablespoon

Mayonnaise

(ContainsEggs)

1 tablespoon

Ketchup

2 tablespoon

White Wine Vinegar

2 tablespoon

Pastrami Spice Blend

1 unit

Vegetable Stock Concentrate

Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2811.648 kJ
Calories672 kcal
Fat33 g
Carbohydrate48 g
Dietary Fiber14 g
Protein48 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Peeler
Large Pan
Instructionsarrow up iconarrow up icon
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1

Season the steak on all sides with salt, pepper, and half the pastrami spice blend. Let sit 15-20 minutes.

Pick the dill fronds from the stems
Pick the dill fronds from the stems
2

Halve, peel, and thinly slice the onion. Peel and grate the carrot. Pick the dill fronds from the stems.

Braise the cabbage
Braise the cabbage
3

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
Cook the steak
4

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
Make the pan sauce
5

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.

6

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!