Balsamic Steak with Red Cabbage and Potato Wedges

Nutrition per serving

Calories594 kcal
Protein45.6 g
Carbs40.4 g
Fats27.5 g
Saturated Fat7.6 g
Monounsaturated Fat15.4 g
Polyunsaturated Fat2.1 g
Sugars2.9 g
Fiber5.6 g
Sodium862 mg

Ingredients

Soy Sauce
Balsamic Vinegar
Potato, flesh and skin
Dried Rosemary
Olive Oil
Red Cabbage
Flank Steak
1. Preheat the oven to 200 C (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