A few weeks ago, we had the pleasure of hanging out with The Domestic Man and his family as they did some cooking, and we brought along our Orange-Cranberry Bread, which continues to be a great hit. During the cooking escapades, we also did some work on computers, played with our cameras, and needed a snack. Russ had some steak out defrosted, so we decided to fire up the grill and make something quick and easy as finger food. We also had a head of cabbage, so here’s what we came up with.
2 steaks, approximately 1.5 lbs total weight
1 head of cabbage
salt and pepper to taste
Fire up your grill. You could also use an indoor griddle like we have at home, but if you have a grill and the weather is reasonable, take it outdoors! While the grill/griddle is heating up, put some water to boil that will be enough to submerge your cabbage. It will need approximately 20 minutes to soften.
Season the steak with salt and pepper, and grill over medium-high heat until cooked to your liking. We went with a medium-rare/medium at 3-4 minutes a side.
Once cooked, let the meat sit for 5-10 minutes, and then cut into thin slices. You will also want to cut strips of cabbage from the cabbage you’ve boiled. Our strips were about 1.5″ by 4″, and they were great for this. You will have leftover cabbage, and you can use it for soups, stews, or just as a side for your next meal.