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close up of steak salad in a white serving bowl garnished with yellow cherry tomatoes and chopped bacon
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Warm Steak and Cabbage Salad

*Adapted from New York Strip with Warm Cabbage Salad from "Cooking Techniques and Recipes with Olive Oil"
Course Main Course, Salad
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 513kcal
Author Amee

Ingredients

  • 16 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

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