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Hearty Steak and Potatoes

Hearty Steak and Potatoes

with Balsamic-Cranberry Pan Sauce

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Cabbage, potatoes, and cranberries may conjure images of New England and boiled dinners, but this recipe brings in some more worldly flair. The sauce that adorns the steak has splashes of balsamic vinegar and soy sauce for a mash up of Italian and Asian-inspired flavors. Plus, the potatoes are roasted with rosemary until fragrant and the cabbage is given a boost from tangy white wine vinegar.


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

12 ounce

Sirloin Steak

2 tablespoon

Balsamic Vinegar

1 ounce

Soy Sauce

(ContainsSoy, Wheat)

16 ounce

Yukon Gold Potatoes

¼ ounce


1 unit

Yellow Onion

4 ounce

Shredded Red Cabbage

1 teaspoon

Mustard Seeds

2 tablespoon

White Wine Vinegar

1 ounce

Cranberry Jam

Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

1 teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories535 kcal
Fat15 g
Saturated Fat3 g
Carbohydrate59 g
Sugar15 g
Dietary Fiber8 g
Protein45 g
Cholesterol95 mg
Sodium840 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. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Strip rosemary leaves from stems and finely chop until you have 1 TBSP. Discard stems. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).


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


Heat a large drizzle of oil in a medium pan on medium-high heat. Add onion and cabbage and cook until softened, about 5 minutes, tossing. Add mustard seeds and cook until they start to pop. Stir in white wine vinegar, sugar, and a pinch of salt. Reduce heat to low, cover, and cook until cabbage is 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 sear until browned and cooked to desired doneness, 4-7 minutes per side. Remove and set aside to rest.


Add ½ TBSP balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to same pan over medium heat. Stir to combine. Let simmer until reduced to a syrupy consistency, about 2-3 minutes. Remove from heat.


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