Balsamic Steak with Red Cabbage and Potato Wedges
Nutrition per serving
Calories | 568 kcal |
Protein | 28.8 g |
Carbs | 67.5 g |
Fats | 20.8 g |
Saturated Fat | 4.8 g |
Monounsaturated Fat | 12.6 g |
Polyunsaturated Fat | 1.9 g |
Sugars | 4.1 g |
Fiber | 8.9 g |
Sodium | 820 mg |
Ingredients
Soy Sauce | |
Balsamic Vinegar | |
Potato, flesh and skin | |
Red Cabbage | |
Flank Steak | |
Dried Rosemary | |
Olive Oil |
1. Preheat the oven to 200C (392 F)
2. Slice the potato in half lengthways then slice into equal size wedges
3. Remove the root from the cabbage and slice into 1cm thick slices
4. To make the marinade, in a bowl, mix the soy sauce with the balsamic vinegar. Add the steak and mix to coat all over, cover and set aside for 5 minutes.
5. Place the potatoes onto a baking tray and drizzle over a tbsp of olive oil and mix to coat in the oil. Sprinkle with rosemary and a pinch of salt and pepper and cook near the top of the oven for about 20 minutes until tender and crispy around the edges.
6. Steam the cabbage for 8-10 minutes
7. Place the steak on a hot pan and cook for 3 minutes on each side
8. Serve the steak with the potatoes and cabbage on the side