Categories: Meals

Ingredients

• 2 slices thick-cut bacon, chopped
• 1/4 cup vegetable oil
• 1 onion, chopped
• 1/2 head Savoy cabbage, thinly sliced
• 3 tbsp. white wine vinegar
• 2 tbsp. sugar
• 1 cup chicken broth
• Kosher salt and black pepper
• 1 flank steak, halved lengthwise
• 1 tbsp. paprika
• 1 tsp garlic powder
• 1/4 cup chopped fresh parsley

Directions

1. Cook the bacon with 2 tbsp. vegetable oil in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the cabbage, vinegar, and sugar. Stir in the chicken broth, 3/4 tsp salt and black pepper and bring to a boil. Reduce the heat to a steady simmer, cover and cook, stirring occasionally, until tender and slightly saucy, about 15 minutes.

2. Meanwhile, put each piece of steak between 2 sheets of plastic wrap and pound with the flat side of a meat mallet or heavy skillet until about 1/2 inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder.

3. Heat the remaining 2 tbsp. vegetable oil in a large skillet over medium-high heat. Add the steak and cook until browned, about 3 minutes per side for medium rare. Transfer to a cutting board to rest 10 minutes, then slice.

4. Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.

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