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Steak with Cheddar Roasted Cabbage

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 4
  • Course: Main Dish

A mix of roasted cabbage and red onion is topped with melted cheese for a divine side to steak in this quick and healthy dinner recipe. Serve with a mixed green salad or toasted and lightly buttered bread.

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Ingredients

  • 2 medium red onions, cut into 8 wedges each
  • 1/2 medium cabbage, cored and sliced 1/2 inch thick
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon ground pepper, divided
  • 1-1 1/4 pounds boneless strip steak (about 1 inch thick), trimmed
  • 1/2 cup shredded sharp Cheddar, Gruyère or fontina cheese
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 450°F. Line a large rimmed baking sheet with Reynolds Wrap® Aluminum Foil.

Step 2

Combine onions, cabbage, 2 tablespoons oil, thyme and 1/2 teaspoon each salt and pepper in a large bowl. Transfer to the prepared baking sheet. Roast, stirring twice, until the vegetables are tender, 25 to 30 minutes.

Step 3

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.

Step 4

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.

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