Careme

Ingredients

• Choice Petite Sirloin Beef Steak 1 lb (2 small steaks) $7.99 sale ($11.99 reg), 1 lb
• Organic Red Cabbage 1/2 medium head (about 3/4 lb), thinly sliced $1.99/lb
• Organic Russet Potatoes 1 lb, cut into 1/2-inch fries $1.69/lb
• Organic Jumbo Yellow Onion 1/2 large, thinly sliced $1.49/lb
• Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Pantry: olive oil 3 tbsp (divided)
• Pantry: butter 1 tbsp (optional, for finishing)
• Pantry: apple cider vinegar or red wine vinegar 1 1/2 tbsp
• Pantry: Dijon or whole-grain mustard 1 tsp
• Pantry: salt to taste
• Pantry: black pepper to taste
• Pantry: smoked paprika (optional) 1/2 tsp

Instructions

1. Prep the fries: Heat oven to 450°F. Cut 1 lb russet potatoes into 1/2-inch fries. Rinse briefly, then dry very well. Toss fries with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp smoked paprika (optional). Spread on a sheet pan in a single layer.
2. Roast the fries: Bake at 450°F for 20 minutes. Flip. Roast 10–15 minutes more until browned and crisp.
3. Prep the cabbage: Thinly slice about 3/4 lb red cabbage (about 1/2 head). Thinly slice 1/2 large yellow onion. Mince 2 garlic cloves.
4. Cook the cabbage (stovetop): Heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds. Add sliced cabbage and 1/4 tsp salt; sauté 5–7 minutes until softened but still a little crisp. Stir in 1 1/2 tbsp vinegar and 1 tsp Dijon; cook 1 minute. Taste and adjust salt/pepper. Keep warm on low.
5. Cook the steak (stovetop): Pat dry 1 lb petite sirloin (2 steaks). Season both sides generously with salt and black pepper. Heat a heavy skillet over medium-high until very hot; add 1/2 tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare to medium (adjust for thickness). If using, add 1 tbsp butter in the last minute and baste.
6. Rest & serve: Rest steaks 5 minutes. Plate with the sautéed red cabbage and oven fries. Spoon any pan butter/juices over the steak.