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Pan-Seared Ribeye with Balsamic Mushrooms & Roasted Cabbage Recipe

Pan-Seared Ribeye with Balsamic Mushrooms & Roasted Cabbage recipe

Stashcook

This is a yummy dinner with a big piece of steak, mushrooms, and cabbage. The steak is cooked in a pan until it's just right. The mushrooms have a sweet and tangy taste, and the cabbage is cooked in the oven until it's soft and a little brown.

Ingredients

3 cloves garlic, minced
1 large head napa cabbage, quartered
1 kg ribeye steak
500 g cremini mushrooms, sliced
2 tbsp balsamic vinegar
1/2 tsp black pepper
1 tbsp whole grain mustard
3 tbsp olive oil
1 tsp sea salt
1 tbsp unsalted butter

Method

1
Preheat your oven to 220°C (425°F).
2
In a bowl, mix together minced garlic, 2 tablespoons of olive oil, balsamic vinegar, whole grain mustard, salt, and pepper to create the balsamic sauce.
3
Place the cabbage quarters on a baking sheet, and brush them with half of the balsamic sauce.
4
Roast the cabbage in the oven for 15 minutes, then flip the quarters and brush with the remaining sauce. Roast for another 10 minutes until the edges are crispy.
5
While the cabbage is roasting, heat a skillet over medium-high heat and add 1 tablespoon of olive oil.
6
Season the ribeye steak with salt and pepper, then sear in the hot skillet for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
7
Transfer the steak to a plate and let it rest, loosely covered with foil.
8
In the same skillet, melt 1 tablespoon of butter. Add the sliced mushrooms, season with a pinch of salt and pepper, and sauté until they are browned and caramelized, about 6-8 minutes.
9
Slice the rested steak against the grain.
10
Serve the steak with the roasted cabbage and top with the balsamic mushrooms.

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