New York Strip Steak and Braised Cabbage

15 mins Prep Time

30 mins Cook Time

Written By

Nadia Boachie

One afternoon, this dish was created spontaneously when I was trying to determine what to do with the ingredients in my fridge. There were green onions that had been there too long, two cabbage halves that needed to be used up and some steak that could honestly be served with many accoutrements. This dish is inspired by Asian flavours, with sesame oil, garlic, ginger and rice vinegar used to season the cabbage. The cabbage is topped with delicious crunchy golden fried green onions and a perfectly cooked medium-rare steak. It has three major parts but they are relatively straightforward to make and complement each other perfectly. If you are looking for a fun dinner or lunch, try out this recipe.

Ingredients

Fried Green Onions

Vegetable oil, for frying
1 cup buttermilk
1 cup all-purpose flour
8 green onions
Salt

Cabbage

1 small head white cabbage, green cabbage, purple cabbage or a combination (including outer green leaves)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves garlic
3 teaspoons ginger, grated

Steak

2 New York strip steaks (at least 1"-inch-thick, about 12 ounces each)
1 teaspoon kosher salt
3 tablespoons unsalted butter
3 cloves garlic, smashed

Directions

Green onions

3 Steps

Step 1

In a large, deep pot, pour in 2"-inches of oil and heat to 350 ̊F. Place the buttermilk and flour in separate, shallow bowls.
Step 2

Trim the tops of the onions so they fit comfortably in the pan. Remove the outer layer and trim the bottom of each onion, then halve them lengthwise if they are too thick. You can also cut them in half so they are not as long.
Step 3

Dip half the onions in buttermilk, then dredge in flour and fry for 3 to 4 minutes, until golden brown and tender. Remove to a paper towel-lined plate and season with salt. Repeat with remaining onions.

Cabbage

3 Steps

Step 1

Cut the cabbage in half and, with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Step 2

Add vegetable oil and sesame oil in a large saute pan or heavy-bottomed pot over medium-high heat. Add garlic, onions and ginger and sauté for about 1 minute.
Step 3

Add the cabbage, salt and pepper and sauté for about 10 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Stir in tablespoon of rice vinegar. Season more if needed and serve warm with steak and fried green onions.

Steak

6 Steps

Step 1

Remove the steaks from the refrigerator about 30 minutes before cooking. Place them on a paper towel-lined plate and pat dry with more paper towels.
Step 2

Just before cooking, liberally coat the steaks with salt, making sure to coat the sides of the steaks as well.
Step 3

Heat a 12"-inch cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated.
Step 4

Carefully place the steaks in the hot pan and cook on the first side until enough of a crust has developed that the steaks no longer stick to the pan, about 3-4 minutes. Flip and cook on the other side for 3-4 minutes (cook time will depend on thickness of your steak).
Step 5

Carefully add the butter and garlic to the pan and tilt the pan so the butter pools on one side and use a large spoon to baste the butter over the steaks. Medium rare is between 125°F and 130°F.
Step 6

Place cabbage as the base, green onions, then sliced steak and serve on top.

Ingredients

Fried Green Onions

Vegetable oil, for frying
1 cup buttermilk
1 cup all-purpose flour
8 green onions
Salt

Cabbage

1 small head white cabbage, green cabbage, purple cabbage or a combination (including outer green leaves)
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 cloves garlic
3 teaspoons ginger, grated