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Snack recipe · from the recipe book

Balsamic Steak and Roasted Potato Cabbage Salad

Seared sirloin slices and crisp-edged roasted red potatoes over crunchy cabbage and peppers, tossed in a tangy-sweet balsamic mustard vinaigrette.

Balsamic Steak and Roasted Potato Cabbage Salad

Ingredients

  • 1 lb450 gTop sirloin steakpatted dry
  • 2½ small450 gRed potatoescut into 3/4-inch chunks
  • 5¾ cups shredded400 gGreen cabbagethinly shredded
  • 1 cup chopped150 gRed bell pepperthinly sliced
  • ½ medium50 gRed onionthinly sliced
  • ¼ cup chopped15 gFresh parsleychopped
  • 3½ tbsp45 gOlive oildivided
  • 2½ tbsp40 gBalsamic vinegar
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • 1 clove3 gGarlicminced
  • 1 tsp1 gDried thyme
  • ¾ tsp4 gSaltdivided
  • ¾ tsp2 gBlack pepperdivided

Steps

  1. Preheat the oven to 425°F (220°C) with a rimmed sheet pan inside.
  2. Toss the potato with one third of the olive oil, the thyme, one third of the salt and one third of the black pepper.
  3. Spread the potato on the hot sheet pan and roast 20 minutes, until browned on the bottom.
  4. Meanwhile, rub the beef sirloin with one third of the olive oil, one third of the salt and one third of the black pepper.
  5. Stir the potato, push it to the edges, lay the sirloin in the center and roast 8 to 12 minutes, flipping once, until the steak reaches 145°F (63°C) and the potato is tender. Rest the steak 3 minutes, then slice thinly against the grain.
  6. While the pan roasts, make the vinaigrette: whisk the balsamic, mustard, honey, garlic, the remaining salt and the remaining black pepper, then whisk in the remaining olive oil.
  7. In a large bowl, toss the cabbage, bell pepper and red onion with half of the vinaigrette.
  8. Divide the dressed cabbage among plates, top with the warm potato and sliced steak, drizzle with the remaining half of the vinaigrette and scatter the parsley over.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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