Reuben Steak
with Tangy Braised Cabbage and Russian Dressing Pan Sauce
Reuben Steak
Seared steak gets a deli-inspired twist with tangy braised cabbage and a rich Russian dressing pan sauce for a bold, savory dinner.
Ingredients
For 2 servings
- 1 unit Carrots
- 1 bunch Dill
- 16 ounce Green Cabbage
- 1 tablespoon Ketchup
- 2 tablespoon Mayonnaise
- 2 tablespoon Pastrami Spice Blend
- 10 ounce Sirloin Steak
- 1 unit Veggie Stock Concentrate
- 2 tablespoon White Wine Vinegar
- 1 unit Yellow Onion
Additional Ingredients
- 2 teaspoon Olive Oil
PDF
DifficultyEasy
Total Time40m
Calories672
Protein48g
Carbs48g
Fat33g
Tags:
Gluten-freeProtein SmartFiber SmartLow SugarLow Sodium
⚠️Allergens:
🥚EggsSwaps and substitutions
For egg-free needs, swap the mayonnaise in the dressing for a plant-based mayo. If you avoid beef, use a hearty portobello or seared cauliflower steak in place of the sirloin for a similar savory centerpiece.
What to serve with it
Serve with roasted potatoes or a crisp green salad to round out the rich, tangy flavors. A side of pickles or extra mustard also fits the Reuben-inspired profile without overwhelming the steak.
