Skillet-Seared Petite Sirloin with Warm Red Cabbage–Apple Sauté + Roasted Acorn Squash
Big steakhouse vibes without the steakhouse time: deeply caramelized petite sirloin with a quick red-cabbage-apple skillet “slaw” (warm, tangy, and a little sweet). Roasted acorn squash turns silky and caramel at the edges—perfect winter comfort that still feels fresh.
Back to full listIngredients
- Choice Petite Sirloin Beef Steak 12–14 oz total (2 small steaks) $7.99 sale (was $11.99) per 1 lb
- Organic Red Cabbage 10–12 oz, thinly sliced $1.99 per 1 lb
- Organic Fuji Apple – Each (or 2 lb bag) 1 apple, thinly sliced $2.79/lb (or $3.99 per 2 lb bag)
- Organic Acorn Squash 1 small (about 1–1.25 lb), halved and seeded $1.99 per 1 lb
- Organic Jumbo Yellow Onions 1/2 onion, thinly sliced $1.49 per 1 lb
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3 ct) 1 clove, minced $6.99 per 1 lb (or $1.99 for 3 ct)
- Pantry staples (not in sale list) Olive oil (2–3 tbsp), salt, black pepper, smoked paprika (1 tsp), Dijon mustard (1 tsp), apple cider vinegar (2 tbsp), butter (1 tbsp, optional)
Instructions
- Prep the oven and squash: heat oven to 425°F. Halve 1 small acorn squash (about 1–1.25 lb), scoop seeds, and cut into 1-inch wedges. Toss with 1 tbsp olive oil + 1 tsp smoked paprika + 1/2 tsp salt + pepper. Roast on a sheet pan until tender and caramelized, 22–28 minutes, flipping once halfway.
- Prep the steak: pat 12–14 oz petite sirloin dry. Season generously with salt and black pepper on both sides (about 3/4 tsp salt total). Let sit while squash roasts.
- Start the warm cabbage: thinly slice 10–12 oz red cabbage, 1/2 yellow onion, and 1 Fuji apple. Mince 1 garlic clove.
- Cook the steak (stove): heat a cast iron or heavy skillet over medium-high until very hot. Add 1 tbsp oil. Sear steaks 3–4 minutes per side for medium-rare (125–130°F), or 4–5 minutes per side for medium (135–140°F), depending on thickness. Transfer to a plate and rest 5–8 minutes.
- Make the warm cabbage-apple skillet (stove): lower heat to medium. Add 1 tbsp oil (and 1 tbsp butter if using). Add sliced onion and cook 2 minutes. Add minced garlic and cook 30 seconds. Add sliced cabbage + 1/2 tsp salt and sauté 4–5 minutes until slightly softened but still vibrant. Add apple slices, cook 1 minute.
- Dress and glaze: stir in 2 tbsp apple cider vinegar + 1 tsp Dijon + 2 tbsp water. Toss 30–60 seconds until glossy. Taste and adjust salt/pepper; add a tiny pinch of sugar if your apples are tart (optional).
- Serve: slice rested steak against the grain. Plate roasted acorn squash and warm cabbage-apple alongside; spoon any steak juices over the meat.
Health notes: ~700–850 kcal per serving. Healthiness: Medium. Good veg volume and fiber (cabbage/squash), but red meat is richer—trim visible fat and keep oil modest for a lighter plate.
Drink pairing: You’ve got beef + sweet squash + tangy cabbage/apple, so you want a medium-bodied red with good acid. Go Washington: a Columbia Valley Merlot works beautifully. Other great fits: a peppery Syrah (not too massive) or a bright, juicy Zweigelt/Blaufränkisch if you can find it.