Cook Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
2tablespoonspickling spice
1teaspoondry mustard
1teaspoonkosher salt
½teaspoonground pepper, divided
½small cabbage, cored and cut into wedges
8small carrots, trimmed
4tablespoonsextra-virgin olive oil, divided
2tablespoonsmalt vinegar or white-wine vinegar
1tablespoonchopped fresh dill, plus more for garnish
1teaspoonwhole-grain mustard
1poundskirt steak, trimmed
DirectionsPreheat oven to 450 degrees F.Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.Drizzle the roasted vegetables with the vinaigrette and serve with the steak.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.Originally appeared: EatingWell Magazine, March/April 2016
Directions
Preheat oven to 450 degrees F.Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.Drizzle the roasted vegetables with the vinaigrette and serve with the steak.TipsCut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Preheat oven to 450 degrees F.
Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and 1/4 teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining 1/4 teaspoon pepper in a small bowl. Set the vinaigrette aside.
About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
Tips
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, March/April 2016
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Nutrition Facts(per serving)437Calories24gFat27gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
