Hearty Steak and Potatoes

with Balsamic-Cranberry Pan Sauce


By Hello Fresh


Cooking Time: 40 mins

Servings: 4

Nutrition: 535 calories



  • Yellow Onion- 2
  • Rosemary- 1/4 oz
  • Yukon Gold Potatoes- 32 oz
  • Red Cabbage- 8 oz
  • Mustard Seeds- 2 tsp
  • White Wine Vinegar- 4 tbsp
  • Sirloin Steak- 24 oz
  • Balsamic Vinegar- 1 tbsp
  • Soy Sauce- 3 tbsp
  • Cranberry Jam- 8 tsp


1  PREHEAT AND PREP. Wash and dry all produce. Preheat oven to 425 degrees. Halve, peel, and thinly slice onion. Strip rosemary leaves from stems and finely chop until you have 1 TBSP. Discard stems. Halve potatoes lengthwise, then cut into 1-inch-thick wedges (like steak fries).

2  ROAST POTATOES. Toss potatoes on a baking sheet with a large drizzle of olive oil and chopped rosemary. Season with salt and pepper. Roast until lightly browned and crisp, about 30-35 minutes.

3  COOK CABBAGE. Heat and drizzle oil in a medium pan on medium-high heat. Add onion and cabbage and cook until softened, about 5 minutes, tossing. Add mustard seeds and cook until they start to pop. Stir in white wine vinegar, sugar, and a pinch of salt. Reduce heat to low, cover, and cook until cabbage is tender, about 10 minutes.


4  SEAR STEAK. While cabbage cooks, heat a drizzle of oil in another medium pan over medium-high heat. Pat steak dry with a paper towel, then season all over with salt and pepper. Add to pan and sear until browned and cooked to desired doneness, 4-7 minutes per side. Remove and set aside to rest.


5   MAKE PAN SAUCE. Add 1/2 tbsp balsamic vinegar, 1½ TBSP soy sauce, cranberry jam, and 3 TBSP water to same pan over medium heat. Stir to combine. Let simmer until reduced to a syrupy consistency, about 2-3 minutes. Remove from heat.

6   FINISH AND SERVE. Thinly slice steak against the grain. Divide steak, potatoes, and cabbage between plates. Drizzle glaze over steak and serve.


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