I just realized that I’m going to give everyone diabetes with all the sugar-loaded recipes on my blog, lately. Tis the season for a sugar coma! In all seriousness, everything can be enjoyed in moderation. I don’t make any foods completely off limits to keep my sanity. I just happen to have a lot of Christmas treats on the blog over the last couple of weeks for our big Christmas giveaway. I prefer making these things over eating them, actually. I can eat half a cupcake and be totally happy. I savor every. single. bite. My treats are infrequent, but I do still enjoy them. Now onto the muscle-building, protein-packed Warm Steak and Cabbage salad recipe that I’m sharing today…..
This salad came from one of my favorite cookbooks from my blogging friends, Mary Platis and Laura Bashar, called “Cooking Techniques and Recipes with Olive Oil”. This Warm Steak and Cabbage Salad is great for a quick weeknight meal.
The original recipe version is called “New York Strip Steak with Warm Cabbage Salad” but I adapted the recipe and used top sirloin, because they happened to be the prettiest, most affordable and leanest beef cuts that the butcher had that day.
I knew that the marinade would make it nice and tender (it’s already a tender and juicy cut) and top sirloin is one of my favorite cuts to prepare. I also used shaved brussels sprouts instead of the savoy cabbage (it didn’t look the greatest at the store that day) and it turned out delicious. The brussels sprouts just required a little extra cooking time.
Warm Steak and Cabbage Salad
*Adapted from New York Strip with Warm Cabbage Salad from "Cooking Techniques and Recipes with Olive Oil"
- 2 (8 oz) top sirloin steaks, trimmed
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 garlic cloves, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 slices bacon, finely chopped
- 1/3 cup diced leeks
- 2 garlic cloves, minced
- 1/3 cup vegetable stock
- 3 tbsp white wine vinegar
- 2 lbs savoy cabbage, sliced (I used 18 oz shaved brussels sprouts)
- 2 bok choy leaves, chopped
- 12 cherry tomatoes
- 1 tbsp fresh parsley, chopped
- Place EVOO, red wine vinegar, garlic, oregano and salt and pepper in a bowl and whisk until blended
- Pour into a plastic bag, add steaks, seal and marinate for 3 hours or overnight
- Grill steaks over medium-high heat to desired doneness, cover with foil and set aside to rest
- Prepare warm cabbage salad
- Cook bacon in a skillet until crisp. Drain and place on a paper towel
- Saute leeks and garlic until the leeks are soft, about 3-5 minutes
- Add stock, cabbage (or brussels sprouts), vinegar and bok choy to the pan and cook until cabbage is limp and tender, about 3-5 minutes.
- Remove from heat and arrange on a serving platter
- Slice steaks and place on top of the salad
- Garnish with bacon, tomatoes and parsley and serve.
by Amee Livingston
Don’t forget to check out Laura and Mary’s cookbook on Amazon.
There are some fun facts about olive oil and great tips on using it for all of your cooking needs. Olive oil is a source of monounsaturated fat, a heart-healthy source of dietary fat.