Balsamic Steak with Shaved CabbageJune 17, 2014
A fresh and succulent recipe which perfectly complements our top quality steaks!
Ingredients for two people
|3 tbs||olive oil|
|1/2 head||savoy cabbage, finely grated|
|50 g||parmesan, grated|
|60 g||rocket, washed|
|2 tbs||balsamic vinegar|
For the cabbage
In a small bowl combine the olive oil, lemon juice, and season with a good grind of salt and pepper to create a vinaigrette, set aside.
Cut away the stem from the cabbage – you want to remove as much of the hard core as possible. With a cheese grater, shred the cabbage as finely as possible and place the cabbage in a large bowl. Dress with the lemon vinagrette and toss until well combined. Finely grate the parmesan over the cabbage and toss to combine.
For the steak
Marinate your steaks with some olive oil and balsamic vinegar, season liberally with salt and pepper. Heat a pan or griddle to high temperature. Place the steak on the pan and cook for 2-3 minutes per side. Cooking time will vary depending on the thickness of your steak and your preference.
Serve your balsamic steak with the shredded cabbage salad. Drizzle the cabbage with some balsamic vinegar (or balsamic glaze if you have some) and enjoy!
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