Pan-Seared Sirloin with Melted Black Pepper-Garlic Napa Cabbage
Anyone who's tried steak au poivre-grilled steak coated with coarse peppercorns -knows how good that combo is. This dish features it in a sauce made with "melted" cabbage, a technique I learned in France. There, we'd make a cabbage fondue, which we served alongside the entrée; here, the cabbage, cooked to melting softness, lends delicious flavor and texture to the dish itself.
I like to use sirloin for this; it has got real oomph and is relatively cheap.
Four 8- to 10-ounce sirloin steaks, 1 to 1-1/2 inches thick
Kosher salt and freshly ground black pepper to taste
3 tablespoons grapeseed or canola oil
2 tablespoons Dijon mustard
1 large head of napa cabbage, halved, cored, and cut into 1/4-inch slices (about 5 cups)
Juice of 1 lemon
1 cup Black Pepper-Garlic Sauce
- Season the steaks with salt and pepper.
- Heat a large, heavy sauté pan over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. Cook the steaks until done to taste, 4 to 5 minutes per side for medium-rare. Remove from the pan and rub with the mustard on all sides. Keep warm.
- Reheat the pan over high heat. Add the remaining tablespoon of oil and swirl to coat the pan. Add the cabbage and stir-fry until very soft and lightly brown, 5 to 6 minutes. Season with salt and pepper. Add the lemon juice and Black Pepper-Garlic Sauce and heat thoroughly.
- To serve, cut 3 or 4 slices at a 45-degree angle from each steak, leaving the rest of the meat intact. Arrange each steak on a dinner plate. Mound the cabbage on top of the steaks and pour its liquid around them.