0.0 – 0 reviews • Bacon Recipes
| Level: |
Easy |
| Total: |
40 min |
| Active: |
40 min |
| Yield: |
4 servings |
Ingredients
- 2 slices thick-cut bacon, chopped
- 1/4 cup vegetable oil
- 1 onion, chopped
- 1/2 head Savoy cabbage, thinly sliced
- 3 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 cup low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 1 flank steak (about 1 1/2 pounds), halved lengthwise
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1/4 cup chopped fresh parsley (or a mix of parsley and dill)
Instructions
- Cook the bacon with 2 tablespoons 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 teaspoon salt and a few grinds of 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.
- 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 ½ inch thick. Season generously with salt and pepper, then sprinkle all over with the paprika and garlic powder.
- Heat the remaining 2 tablespoons 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.
- Stir the parsley into the cabbage mixture and season with salt and pepper. Serve with the steak.
Nutrition Facts
| Calories |
490 |
| Total Fat |
27 grams |
| Saturated Fat |
7 grams |
| Cholesterol |
109 milligrams |
| Sodium |
742 milligrams |
| Carbohydrates |
21 grams |
| Dietary Fiber |
6 grams |
| Protein |
42 grams |
| Sugar |
11 grams |
