Prep, bake, and serve supper in less than an hour with this Sheet Pan Steak with Cabbage Wedges and Creole Ranch dinner.
Sheet Pan Steak with Cabbage Wedges and Creole Ranch
Serves: 4
Ingredients
- 2 (10- to 11-ounce) rib eye steaks
- 2 tablespoons olive oil, divided
- 2 tablespoons steak seasoning
- 1 pound green cabbage (about 1⁄2 head), thicky sliced
- 1 teaspoon kosher salt
- 1⁄2 teaspoon ground black pepper, divided
- 1⁄4 cup mayonnaise
- 1⁄4 cup whole buttermilk
- 2 tablespoons finely chopped green onion
- 1 tablespoon chopped fresh dill
- 3⁄4 teaspoon Creole seasoning
- 1⁄8 teaspoon garlic powder
- 1⁄8 teaspoon onion powder
- 3 green onions
- Garnish: chopped green onion
Instructions
- Position oven rack at center level. Preheat oven to broil. Line a rimmed baking sheet with foil.
- Coat steaks with 1 tablespoon oil. Sprinkle evenly with steak seasoning, and place on prepared pan.
- In a large bowl, gently toss together cabbage, salt, 1⁄4 teaspoon pepper, and remaining 1 tablespoon oil. Arrange in a single layer around steak.
- Broil until steak and cabbage are browned on one side, 5 to 7 minutes.
- Meanwhile, in a medium bowl, whisk together mayonnaise, buttermilk, finely chopped green onion, dill, Creole seasoning, garlic powder, onion powder, and remaining 1⁄4 teaspoon pepper.
- Turn steak and cabbage. Place green onions on pan.
- Broil until cabbage is tender, steak is browned on remaining side, and an instant-read thermometer inserted in steak registers 135°, 5 to 7 minutes, or to desired degree of doneness. Let steak stand for 10 minutes before slicing. Serve with mayonnaise mixture. Garnish with chopped green onion, if desired.
