Pan-Seared Steak with Parmesan Potatoes and Balsamic Cabbage

This hearty steak dinner brings together all the flavors of a classic steakhouse meal, but it’s surprisingly simple to make at home. Golden, crispy Parmesan-crusted potatoes are roasted until tender, then tossed with garlic herb butter for extra richness. Alongside, you’ll find perfectly seared steak and caramelized balsamic-glazed cabbage and shallot, all finished with a zesty horseradish sauce that cuts through the richness beautifully.

Ready in just 35 minutes, this dish is perfect for a weeknight indulgence or a special dinner for two. The combination of textures and flavors-crispy potatoes, tender steak, tangy cabbage and creamy sauce-will make it a new favorite in your recipe rotation.

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Ingredients

0.5 teaspoon Spicy Horseradish PasteView ingredient guideLike ingredientDislike ingredient

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel). Halve, peel and thinly slice shallot. Remove and discard any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Thinly slice cabbage crosswise. Mince chives.
2. Toss potatoes on a baking sheet with a drizzle of oil, Parmesan, salt and pepper. (For 4 servings, divide evenly between two baking sheets, using a drizzle of oil for each sheet.) TIP: Make sure potatoes are in a single layer so they crisp properly. Roast on top rack until browned and tender, 18-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)
3. While potatoes roast, pat steak dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan.
4. In a small bowl, combine mayonnaise, half the horseradish paste (if heat-sensitive, use less), half the mustard and ¼ tsp white sugar (all the horseradish paste, all the mustard and ½ tsp white sugar for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
5. Heat a large drizzle of oil in pan used for steak over medium-high heat. Add shallot and cabbage; season with salt and pepper. Cook, stirring occasionally, until cabbage is softened and beginning to brown, 4-6 minutes. Stir in balsamic glaze, brown sugar, ¼ cup water and ½ TBSP plain butter (½ cup water and 1 TBSP butter for 4 servings). Cook, stirring occasionally, until liquid has mostly evaporated and cabbage is tender, 2-4 minutes more. Season with salt and pepper.
6. Once potatoes are done, carefully transfer to a large bowl. Add garlic herb butter; toss to coat. (The heat from the potatoes will melt the butter!) Slice steak against the grain. Divide balsamic-glazed cabbage and potatoes between plates. Top cabbage with steak. Drizzle steak with as much horseradish sauce as you like; garnish with chives. Serve with any remaining horseradish sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with another tender cut like sirloin or ribeye. Adjust cooking time as needed.

Can I make the horseradish sauce ahead of time?

Absolutely! The sauce can be prepared up to a day in advance and stored in the refrigerator.

What can I use instead of balsamic glaze?

You can make a quick substitute by simmering 1/4 cup balsamic vinegar with 1 tablespoon brown sugar until syrupy.