Greg DuPree
Hands-On Time
30 Mins
Total Time
30 Mins

Meet a modern version of a steak house iceberg wedge. A half head of green cabbage gets cut into wedges and charred in the same skillet you used to sear the steak. We recommend using a cast iron skillet, which gets hot and stays hot for even browning and a steak with a beautiful brown crust. The warm tender cabbage is served with creamy buttermilk dressing (which can be made up to 3 days ahead) and shallots. The salad, which includes charred tomatoes too, is a refreshing counterpart to the juicy steak.

How to Make It

Step 1

Heat the oil in a large skillet (preferably cast iron) over medium high. Season the steak with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet and cook, turning once, until deeply browned, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing.

Step 2

Meanwhile, reduce heat to medium. Add the cabbage wedges to the skillet, cut-side down, and scatter the tomatoes around them. Cook, turning once, until the cabbage is lightly browned and the tomatoes begin to burst, about 4 minutes per side.

Step 3

Whisk the mayonnaise, buttermilk, and vinegar in a small bowl and season with the remaining ¼ teaspoon each of salt and pepper. Drizzle the dressing over the cabbage and serve with the steak and tomatoes, with the shallot on top.

You May Like

Ratings & Reviews