Steak and Horseradish Sauce with Balsamic Glazed Cabbage & Roasted Garlic Parm Potato Rounds
- Soy
- Milk
- Eggs
Ingredients
½ teaspoon
Spicy Horseradish Paste
(Contains: Soy)
16 ounce
Potatoes
1 unit
Conehead Cabbage
10 ounce
Ranch Steak
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 tablespoon
Brown Sugar
5 teaspoon
Balsamic Glaze
1 teaspoon
Dijon Mustard
1 unit
Shallot
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
½ tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees (for 4 top and middle rack positions). Wash and dry produce.
Slice potatoes into 1/4-inch-thick rounds (no need to peel). Halve, peel, and thinly slice shallot. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Thinly slice cabbage cross-wise. Mince/finely slice chives.
Toss potatoes on a baking sheet with a drizzle of oil, shredded parm, salt, and pepper (for 4 divide evenly between two baking sheets). (Tip!: Make sure potatoes are in an even layer to ensure they crisp properly). Roast on top rack until browned and tender, 18-20 minutes (for 4 roast on top and middle rack rotating halfway through).
Pat steak* dry with paper towels and season with salt and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add steak to pan and cook to desired doneness, 3-6 minutes per side.
Turn off heat; transfer steak to cutting board and tent with foil to keep warm. Wipe out pan.
While steak cooks in a small bowl, combine mayo, half the horseradish paste (use less if you're heat-sensititve), half the mustard, and 1/4 tsp sugar (all the horseradish paste, all the mustard, and 1/2 tsp sugar for 4 servings). Add water 1 tsp at a time until a drizzling consistency is reached. Season with salt and pepper if needed.
Heat a large drizzle of oil in the same large pan used to cook steak over medium-high heat. Add shallot, cabbage, salt, and pepper; cook, stirring occasionally, until cabbage is softened and is beginning to brown, 4-6 minutes.
Stir in balsamic glaze, brown sugar, 1/4 cup water, and 1/2 TBSP butter (1/2 cup water and 1 TBSP for 4); cook until liquid has mostly evaporated and the cabbage is tender, 2-4 minutes. Taste and season with salt and pepper.
In a large bowl, toss to combine roasted potatoes and garlic-herb butter. (Tip: Residual heat from the potatoes should melt the butter!)
Slice steak against the grain into 1/2-inch pieces.
Divide balsamic glazed cabbage in an even layer between plates. Top cabbage with sliced steak. Divide potatoes between plates. Drizzle steak with horseradish sauce and serve any remaining on the side as dipper. Garnish steak with chives.
