Reuben Steak
with Tangy Braised Cabbage and Russian Dressing Pan Sauce
- Eggs
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.
Ingredients
10 ounce
Sirloin Steak
16 ounce
Green Cabbage
1 unit
Carrots
1 unit
Yellow Onion
1 bunch
Dill
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Ketchup
2 tablespoon
White Wine Vinegar
2 tablespoon
Pastrami Spice Blend
1 unit
Veggie Stock Concentrate
Not included in your delivery
2 teaspoon
Olive Oil
Utensils
Cooking Steps
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!
