Warm Steak and Cabbage Salad
*Adapted from New York Strip with Warm Cabbage Salad from "Cooking Techniques and Recipes with Olive Oil"
Servings 4 servings
Calories 513kcal
Ingredients
- 16 oz top sirloin steaks trimmed
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 garlic cloves chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 slices bacon finely chopped
- ⅓ cup diced leeks
- 2 garlic cloves minced
- ⅓ cup vegetable stock
- 3 tablespoon white wine vinegar
- 2 lbs savoy cabbage sliced (I used 18 oz shaved brussels sprouts)
- 2 bok choy leaves chopped
- 12 cherry tomatoes
- 1 tablespoon fresh parsley chopped
Instructions
- 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.
Nutrition
Calories: 513kcal | Carbohydrates: 19g | Protein: 32g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 585mg | Potassium: 1123mg | Fiber: 8g | Sugar: 7g | Vitamin A: 3075IU | Vitamin C: 88mg | Calcium: 112mg | Iron: 5mg