Red Cabbage Slaw With Seared Steak Recipe

Cooking Directions

• STEP 1.In a small bowl, combine paprika, garlic powder, salt, and pepper to make the steak seasoning.
• STEP 2.Rub the steak with the seasoning mixture, making sure to coat both sides.
• STEP 3.Heat a skillet or grill pan over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until cooked to your desired doneness.
• STEP 4.Remove the steak from the skillet and let it rest for a few minutes before slicing.
• STEP 5.In a large bowl, combine thinly sliced red cabbage, shredded carrots, thinly sliced red onion, chopped cilantro, lime juice, honey, Dijon mustard, salt, and pepper to make the slaw dressing.
• STEP 6.Toss the dressing with the cabbage mixture until well coated.
• STEP 7.Slice the seared steak against the grain into thin strips.
• STEP 8.Serve the red cabbage slaw topped with the sliced seared steak.
• STEP 9.Garnish with additional cilantro, if desired.

Cooking Tips

• For a spicier flavor, you can add some chili flakes or cayenne pepper to the steak seasoning.
• Make sure to let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.
• You can serve the red cabbage slaw and seared steak in tortillas for a delicious taco variation.

Storage and Serving

• Leftover red cabbage slaw with seared steak can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm the steak in a skillet over medium heat until heated through.
• Serve the slaw and steak as a main course or as a side dish with grilled vegetables or roasted potatoes.