Steps to Make Favorite Reuben Steak With Tangy Braised Cabbage And Russian Dressing Pan Sauce

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, reuben steak with tangy braised cabbage and russian dressing pan sauce. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Reuben Steak With Tangy Braised Cabbage And Russian Dressing Pan Sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Reuben Steak With Tangy Braised Cabbage And Russian Dressing Pan Sauce is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have reuben steak with tangy braised cabbage and russian dressing pan sauce using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Reuben Steak With Tangy Braised Cabbage And Russian Dressing Pan Sauce:

1. Get 10 oz Sirloin steak
2. Prepare 1 lb Green cabbage, shredded
3. Prepare 1 Carrot
4. Prepare 1 Yellow onion
5. Prepare 1 bunch Dill
6. Get 2 tbsp Mayonnaise
7. Make ready 1 tbsp Ketchup
8. Prepare 2 tbsp White vinegar
9. Get 2 tbsp Pastrami spice blend
10. Get 1 packages Chicken stock concentrate
11. Get 2 tbsp Olive oil

Instructions to make Reuben Steak With Tangy Braised Cabbage And Russian Dressing Pan Sauce:

1. Season the steak on all sides with salt, pepper, and half the pastrami spice blend. Let sit 15-20 minutes.
2. Halve, peel, and thinly slice the onion. Peel and grate the carrot. Pick the dill fronds from the stems.
3. Braise the cabbage: Heat 1 tablespoon oil in a large pan over medium heat. Add the onion and cabbage to the pan and cook, tossing 4-5 minutes, until softened. Add the carrot, stock concentrate, and 1 cup water to the pan. Bring to a simmer and cook 12-15 minutes, until liquid has evaporated and vegetables are very soft. Add half the white wine vinegar to the pan. Season with salt, pepper, and the remaining pastrami spice blend (to taste). Keep on the stove over low heat to stay warm.
4. Cook the steak: in another large pan, heat 1 teaspoon oil over medium-high heat. Add the steak to the pan and sear 4-7 minutes per side, until cooked to desired doneness. Set steak aside to rest for 5 minutes.
5. Make the pan sauce: heat the same pan over medium heat. Add the remaining white wine vinegar and scrape up any browned bits from the bottom of the pan. Remove the pan from the heat and stir in the1 tablespoon ketchup and 2 tablespoons mayonnaise. Season with salt and pepper.
6. Slice the steak against the grain, then serve on a bed of cabbage. Spoon the pan sauce over the steak and garnish with dill fronds.

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