Steak With Cheddar Roasted Cabbage

A mix of roasted cabbage and red onion is topped with melted cheese for a divine side to steak in this quick and healthy dinner recipe. Serve with a mixed green salad or toasted and lightly buttered bread.

Prep/Cook Time: 35 Minutes, Servings: 4

Ingredients

• 2 medium red onions, cut into 8 wedges each
• ½ medium cabbage, cored and sliced ½-inch thick
• 3 tablespoons extra-virgin olive oil, divided
• 1 teaspoon dried thyme
• ¾ teaspoon salt, divided
• ¾ teaspoon ground pepper, divided
• 1-1¼ pounds boneless strip steak (about 1 inch thick), trimmed
• ½ cup shredded sharp Cheddar, Gruyère or fontina cheese

Directions

1. Preheat oven to 450°F.
2. Combine onions, cabbage, 2 tablespoons oil, thyme and ½ teaspoon each salt and pepper in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.
3. About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with ¼ teaspoon each salt and pepper. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat until very hot, but not smoking. Add the steaks and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Transfer to a plate and loosely cover with foil.
4. Push the vegetables into 4 mounds. Sprinkle 2 tablespoons cheese on each and return to the oven until melted, about 2 minutes. Serve the steaks with the vegetables.

Nutritional Information

Per Serving: 352 calories; 21 g fat (7 g sat, 12 g mono); 76 mg cholesterol; 14 g carbohydrate; 0 g added sugars; 7 g total sugars; 28 g protein; 5 g fiber; 597 mg sodium; 619 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.