Every now and again, we must do steak, right?
Steak with Olive Vinaigrette and Braised Cabbage
Serves: 1 Time: 30 minutes Difficulty: Medium
- 7 pitted kalamata olives
- 2 T. red wine vinegar
- 1 garlic clove, minced
- 1 T. Dijon mustard, plus 1 tsp.
- 1 T. olive oil, plus more for cooking
- 1 small sweet potato, peeled and cut into 1-in. pieces
- 1 c. vegetable or chicken stock
- 1 1/2 c. raddichio, sliced
- 1 ribeye steak - for me, about 4 oz.
- 1 scallion, chopped for garnish
- salt, pepper
Put the potatoes and stock in a pot. Season with salt and bring to a boil. Cover and simmer until the potatoes are fork tender, approximately 20 minutes.
Meanwhile, combine the olives, 1 T. Dijon, 1 T. red wine vinegar, and the garlic in a food processor. Slowly drizzle in 1 T. of oil and set aside.
Heat 1 T. of oil in a pan until shimmering. Season the steak with salt and pepper. Cook the steak for five minutes per side for medium rare. Set aside to rest.
Add the raddichio to the same pan. Season with salt and let it wilt for 3-4 minutes. Stir in 1 T. of red wine vinegar and 1 tsp. of Dijon. Let it simmer.
If needed, drain a small amount of the stock from the potatoes. Mash or whip the potatoes and season according to taste - remember you already salted the stock. Note: Optional add-ins here would be cream, butter, cream cheese, or marscapone.
Plate the potatoes and raddichio.
Slice the steak and arrange it on the plate. Spoon the olive vinaigrette over the steak and sprinkle the scallions on top.