Corned Beef-Spiced Flank Steaks

with Braised Cabbage & Buttered Red Potatoes

30 MIN

2 Servings

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From the Test Kitchen

We’re tipping our hat to the Emerald Isle with this gourmet Irish-American fare. The corned beef and cabbage typically served on St. Patrick’s Day is actually a reinvented Irish dish, modified by immigrants to use local American ingredients. In our version, we’re serving steaks coated in a corned beef-inspired, custom blend of spices. (Corned beef refers to the “corns” of salt once used to preserve the meat, but the seasoning has evolved to include spices like coriander and crushed juniper berries.) With sides of braised cabbage and buttery red potatoes, this dish is a trans-Atlantic classic.

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Nutrition

PER SERVING
Calories

650 Cals (est.)

fresh

ingredients

2 Flank Steaks
2 Carrots
1 lb Green Cabbage
1 Yellow Onion
¾ lb Red Potatoes
1 large bunch Parsley
4 Tbsps Champagne Vinegar
2 Tbsps Butter
2 Tbsps Honey
2 Tbsps Whole Grain Dijon Mustard
2 tsps Corned Beef Spice Blend (Black Mustard Seeds, Ground Coriander, Ground Bay Leaf, Ground Cloves, Crushed Juniper Berries & Light Brown Sugar)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the steaks from the refrigerator to bring to room temperature. Peel and thinly slice the onion. Peel the carrots; thinly slice into rounds. Remove and discard the cabbage core; thinly slice the leaves. Pick the parsley leaves off the stems; discard the stems. Cut the potatoes into bite-sized pieces.

2 Braise the cabbage:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots and onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the cabbage and cook, stirring frequently, 2 to 3 minutes, or until the cabbage has wilted. Stir in the vinegar, honey, mustard and 2 tablespoons of water. Cover and reduce the heat to medium-low. Cook 16 to 18 minutes, or until very tender; remove from heat. Season with salt and pepper to taste.

3 Cook & butter the potatoes:

While the cabbage braises, add the potatoes to the pot of boiling water. Cook 13 to 15 minutes, or until tender when pierced with a fork. Remove from heat. Drain thoroughly and return to the pot. Stir in the butter until melted; season with salt and pepper to taste. Set aside in a warm place.

4 Season & cook the steaks:

Pat the steaks dry with paper towels and season both sides with salt, pepper and the spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steaks. Cook 3 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness. Transfer to a cutting board and let rest for at least 5 minutes.

5 Finish & plate your dish:

Find the lines of muscle (or grain) of the rested steaks; thinly slice against the grain. Add any juices from the cutting board to the pot of braised cabbage; stir to combine. Stir half the parsley into the buttered potatoes. Divide the buttered potatoes and braised cabbage between 2 dishes. Top with the sliced steaks. Garnish with the remaining parsley. Enjoy!