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Steak and Potatoes with Sass

Steak and Potatoes with Sass

Drizzled in a Cranberry Balsamic Sauce with Tangy Cabbage on the Side

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Steak, cabbage, and potatoes may seem like a plain Jane sort of combo. Our version, however, is anything but. We’ve given new life to it by introducing a sauce built around balsamic vinegar and soy, which brings savory and tangy intensity—think of it as an intercontinental mashup between Italian and Asian-inspired flavors. And with a sprinkle of fresh rosemary on the potatoes, you also get incredible aromas that leap out from the plate before you’ve even dug in.


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Onion

¼ ounce


16 ounce

Yukon Gold Potatoes

4 ounce

Shredded Red Cabbage

1 teaspoon

Mustard Seeds

5 teaspoon

White Wine Vinegar

12 ounce

Sirloin Steak

½ tablespoon

Balsamic Vinegar

1.5 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

4 teaspoon

Cranberry Jam

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

1 teaspoon


Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate57 g
Sugar15 g
Dietary Fiber8 g
Protein37 g
Cholesterol120 mg
Sodium950 mg
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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Pick and finely chop enough rosemary leaves from to give you 1 TBSP. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).


Toss potatoes on a baking sheet with chopped rosemary and a large drizzle of olive oil. Season with salt and pepper. Roast in oven until lightly browned and crisp, 30-35 minutes.


Heat a large drizzle of oil in a medium pan over medium-high heat. Add onion and cabbage. Cook, tossing, until softened, about 5 minutes. Stir in mustard seeds and cook until they start to pop, about 1 minute. Stir in white wine vinegar, 1 tsp sugar, and a pinch of salt. Reduce heat to low, cover, and cook until tender, about 10 minutes.


While cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until it reaches desired doneness, 4-7 minutes per side. Remove from pan and set aside to rest.


Add ½ TBSP balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to pan used for steak over medium heat (we sent more vinegar and soy sauce). Stir to combine. Let simmer until reduced to a syrupy consistency, 2-3 minutes. Remove from heat.


Thinly slice steak against the grain. Divide steak, potatoes, and cabbage between plates. Drizzle sauce over steak and serve.