Name: Seared Ribeye Steak with Mushrooms & Dijon-Roasted Napa Cabbage
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 1 ½ medium heads napa cabbage; 1.02 kg ribeye steak; 0.68 kg white mushrooms; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Seared Ribeye Steak with Mushrooms & Dijon-Roasted Napa CabbageSeared Ribeye Steak with Mushrooms & Dijon-Roasted Napa Cabbage — a 40-minute dinner recipe with 9 ingredients, serving 6.Ingredients

3 cloves garlic

1 ½ medium heads napa cabbage

1.02 kg ribeye steak

0.68 kg white mushrooms

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Preheat oven to 245°C (475°F).

Peel and mince garlic; place in a small bowl along with oil, vinegar, Dijon, salt, and pepper. Whisk to combine the Dijon sauce and set aside.

Wash and dry cabbages, then trim off and discard the root ends. Cut each cabbage in half lengthwise, then cut the halves lengthwise once more, to make 6 wedges; transfer to a large baking sheet pan, cut-side down.

Place baking sheet in the oven (it doesn't have to be fully heated) and roast, turning each cabbage wedge onto the other cut-side halfway through, until starting to soften, about 12 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, cut the steak into portions, pat dry with paper towels, and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add steak and cook until desired doneness, 2-5 minutes per side. Remove to a clean plate and loosely cover with aluminum foil.

Meanwhile, wash, dry, and, using a clean cutting board, thinly slice mushrooms.

When the cabbage is soft, remove baking sheet from the oven and turn wedges once more, so the cut-sides face up; drizzle with Dijon sauce.

Set oven to broil on high and return baking sheet to the oven. Broil until cabbage is golden brown and lightly charred around the edges, about 3 minutes.

When the steak is done, return skillet to medium-high heat, add more oil, and swirl to coat the bottom. Add mushrooms, salt, and pepper; cook, stirring often, until soft and golden, 5-6 minutes.

To serve, divide steak and roasted cabbage between plates. Top steak with mushrooms and enjoy!

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