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Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:10 minsTotal Time:35 minsServings:4Yield:4 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2medium red onions, cut into 8 wedges each½medium cabbage, cored and sliced 1/2 inch thick3tablespoonsextra-virgin olive oil, divided1teaspoondried thyme¾teaspoonsalt, divided¾teaspoonground pepper, divided1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed½cupshredded sharp Cheddar, Gruyère or fontina cheese
Cook Mode(Keep screen awake)
Ingredients
2medium red onions, cut into 8 wedges each
½medium cabbage, cored and sliced 1/2 inch thick
3tablespoonsextra-virgin olive oil, divided
1teaspoondried thyme
¾teaspoonsalt, divided
¾teaspoonground pepper, divided
1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
½cupshredded sharp Cheddar, Gruyère or fontina cheese
DirectionsPreheat oven to 450 degrees F.Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 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.About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 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.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.Originally appeared: EatingWell Magazine, March/April 2015
Directions
Preheat oven to 450 degrees F.Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 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.About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 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.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.
Preheat oven to 450 degrees F.
Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 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.
About 10 minutes before the vegetables are done, pat steak dry and cut into 4 equal portions. Sprinkle with 1/4 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.
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.
Originally appeared: EatingWell Magazine, March/April 2015
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Nutrition Facts(per serving)352Calories21gFat14gCarbs28gProtein
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.
