Please enter the email you’re using for this account.
Meat
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
When I plan a menu, I always try to include things that are colorful by nature. Bright fresh-roasted vegetables topped with steak can technically be on rotate for eight days straight in my book!
1 onion, sliced
1 ounce (30 grams) fillet steak, thinly sliced
4 scallions, sliced in 1-inch (2-centimeter) pieces
1/2 cup shredded carrots
1 head white cabbage, cut into wide ribbons
1/2 head red cabbage, cut into wide ribbons
salt, to taste
pepper, to taste
2 tablespoons Gefen Olive Oil, plus more for drizzling
3 to 4 cloves garlic, minced (omit if you don’t use garlic on Pesach)
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).
Heat two tablespoons oil in a frying pan over medium-low heat. Add onions to pan and sauté until they develop a deep amber color. Transfer to a bowl and set aside.
Raise heat to high. Add sliced steak to the pan and let it get a nice crust, then transfer to the bowl of onions. Immediately, add scallions to the bowl too, so they wilt a drop from the heat of the steak.
Add more oil to the pan if necessary and sauté shredded carrots for one to two minutes.
Lay the cabbage in a single layer on two baking sheets. Season with salt and pepper and drizzle with oil. If using garlic, sprinkle it over the cabbage. Place the baking sheets in the oven and roast 10 to 15 minutes.
Remove cabbage from oven. Combine with steak, sautéed onions, and carrots just before serving.
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
How Would You
Rate this recipe?
Please log in to rate
Reviews