Sheet Pan Steak with Cabbage Slices and Creole Ranch
 
Makes 4 Servings
Ingredients
  • 2 (10 to 11-ounce) rib eye steaks
  • 2 tablespoons olive oil, divided
  • 2 tablespoons steak seasoning
  • 1 pound green cabbage, thickly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper, divided
  • ¼ cup mayonnaise
  • ¼ cup whole buttermilk
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon chopped fresh dill
  • ¾ teaspoon Creole seasoning
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 3 green onions
  • Garnish: chopped green onion
Instructions
  1. Preheat oven to broil. Line a rimmed baking sheet with foil.
  2. Coat steaks with 1 tablespoon oil. Sprinkle evenly with steak seasoning, and place on prepared pan.
  3. In a large bowl, gently toss together cabbage, kosher salt, ¼ teaspoon black pepper, and remaining 1 tablespoon oil. Arrange in a single layer around steak.
  4. Broil until steak and cabbage are browned on one side, 5 to 7 minutes.
  5. Meanwhile, in a medium bowl, whisk together mayonnaise, buttermilk, finely chopped green onion, dill, Creole seasoning, garlic powder, onion powder, and remaining ¼ teaspoon black pepper.
  6. Turn steak and cabbage. Place green onions on pan.
  7. Broil until steak is browned on remaining side, cabbage is tender, and an instant-read thermometer inserted in steak registers 135°, or to desired degree of doneness, 5 to 7 minutes. Let steak stand for 10 minutes before slicing. Serve with sauce. Garnish with chopped green onion, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/louisiana-favorites/