Pastrami-Spiced Steak with Charred Cabbage
Pastrami is typically a time-intensive affair, but in this recipe, its seasonings — black pepper, coriander, sugar and paprika — are applied to strip steaks for a fast weeknight dinner. Coat the steaks with the spice mixture, then brush them with mayonnaise to magnify the flavor of the spices better than oil does. (Instead of steak, you could also use tofu, chicken or a firm fish, reducing the cook time as needed.) To brown the steak without burning the spices, follow an unconventional method engineered by Andrew Janjigian, a recipe developer and writer: Start the steaks in a cold skillet, then turn the stove to high, and flip the steak every couple minutes. Eat with charred cabbage seasoned with garlic and the steak’s resting juices, plus a spoonful of mustard. Mashed potatoes, roasted carrots or simmered lentils wouldn’t be out of place, either.
Ingredients
- 1teaspoon smoked or sweet paprika
- 1teaspoon light brown sugar
- 1teaspoon ground coriander
- 1teaspoon onion or garlic powder
- Kosher salt (such as Diamond Crystal) and black pepper
- 2(1-inch-thick) strip steaks (1 1/2 to 2 pounds total)
- 2tablespoons mayonnaise
- 2tablespoons neutral oil, such as grapeseed
- 1pound green cabbage, cored and cut into 1-inch pieces, leaves separated
- 2garlic cloves, coarsely chopped
- Spicy brown or Dijon mustard, for serving
Directions
In a small bowl, stir together the paprika, brown sugar, coriander, onion powder and 1 teaspoon each salt and pepper. Rub the spice mixture into all sides of the steaks. Coat one side of the steaks with half the mayonnaise and place the steaks in a large (12-inch) nonstick skillet, mayonnaise sides down. Paint the tops with the remaining mayonnaise.
Set the skillet over high heat and cook for 2 minutes per side. Reduce the heat to medium and cook, flipping every 2 minutes, until a thermometer inserted in the center registers 120 to 125 degrees for medium-rare, a further 8 to 12 minutes. Adjust the heat as needed so the steaks are sizzling but not smoking. To prevent spices from falling off, grab the steaks by the edges instead of tops and bottoms. If steak has a fat cap, hold upright to sear the fat cap until crisp, about 1 minute. Transfer to a plate to rest while you cook the cabbage.
Wipe out the skillet, then add the oil and heat over medium. Add the cabbage and spread into an even layer. Cook undisturbed until charred underneath, 3 to 4 minutes, then toss occasionally until charred in spots and crisp-tender, another 3 to 4 minutes. Add the garlic and any steak resting juices and stir until fragrant, 1 minute. Season to taste with salt and pepper.
Cut the steak against the grain. Eat the steak and cabbage with a spoonful of mustard, for dipping and dragging through.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 39 gramsCalories: 514Saturated Fat: 12 gramsUnsaturated Fat: 24 gramsSodium: 676 milligramsSugar: 5 gramsFiber: 4 gramsCarbohydrate: 10 gramsProtein: 31 grams
Source: https://cooking.nytimes.com/recipes/1023917-pastrami-spiced-steak-with-charred-cabbage