Blue Apron Dish 4: Corned Beef-Spiced Flank Steaks with Braised Cabbage and Buttered Red Potatoes

We had this dish the week of St. Patty's Day - a nice little Irish-American dish to celebrate the holiday!

Ingredients:

- 2 Flank Steaks
- 2 Carrots
- 1 lb. Green Cabbage
- 1 Yellow Onion
- 3/4 lb. Red Potatoes
- 1 large bunch of Parsley
- 4 tablespoons of Champagne Vinegar
- 2 tablespoons of Butter
- 2 tablespoons of Honey
- 2 tablespoons of Whole Grain Dijon Mustard
- 2 teaspoons Corned Beef Spice Blend

Makes: 2 Servings
Cooking Time: 25 to 35 minutes

Directions:

Prepare the Ingredients!

• Wash and dry the fresh produce.
• Heat a medium pot of salted water to a boil on high heat.
• Remove the steaks from the refrigerator to bring to room temperature.
• Peel and thinly slice the onion.
• Peel the carrots; thinly slice into rounds.
• Remove and discard the cabbage core; thinly slice the leaves.
• Pick the parsley leaves off the stems (discard the stems).
• Cut the potatoes into bite-sized pieces. 

Braise the cabbage!

• In a large pot, heat 2 teaspoons of olive oil on medium-high heat until hot.
• Add the carrots and onion.
• Season with salt and pepper.
• Cook, stirring occasionally, 3 to 4 minutes, or until softened.
• Add the cabbage and cook, stirring frequently, 2-3 minutes, or until the cabbage has wilted.
• Stir in the vinegar, honey, mustard and 2 tablespoons of water.
• Cover and reduce the heat to medium-low.
• Cook 16 to 18 minutes, or until very tender.
• Remove from heat and season with salt and pepper to taste.

Cook and butter the potatoes!

• While the cabbage braises, add the potatoes to the pot of boiling water.
• Cook 13 to 15 minutes, or until tender when pierced with a fork.
• Remove from heat and drain thoroughly.
• Return to the pot and stir the butter until melted.
• Season with salt and pepper to taste.

Season and cook the steaks!

• Pat the steaks dry with a paper towel and season both sides with salt, pepper and the spice blend.
• In a medium-sized pan, heat 2 teaspoons of olive oil on medium-high heat until hot.
• Add the seasoned steaks and cook 3 to 4 minutes per side for medium-rare, or until cooked to your desired degree of doneness.
• Transfer to a cutting board and let rest for 5 minutes.

Finish and plate your dish!

• Find the lines of the muscle of the steaks and thinly slice against the grain.
• Add any juices from the cutting board to the pot of braised cabbage; stir to combine.
• Stir half the parsley into the buttered potatoes.
• Add the potatoes and braised cabbage to your plate and top with your sliced steak.
• Garnish with the remaining parsley.
• Enjoy!