A new take on your steak and potatoes menu is this thinly sliced skirt steak with a lightly smoky, tangy paprika butter. While the steak recipe is enough to feed 10, and the potato recipe feeds 6-8, we halved both of them and still had leftovers for another meal. Both the meat and potato recipes hail from Food & Wine, neither of which employ a long list of ingredients.
Adobo Seco was our seasoning of choice for rubbing both sides of the steak(s), although just using salt and pepper works fine too. Remember, skirt steak is a very thin piece of meat so it will cook quickly on the grill, just a couple of minutes per side for medium rare. Make sure to slice against the grain when cutting it.
If desired, go ahead and make the paprika butter which can stand at room temperature for up to 4 hours; reheat the butter gently. We took the opportunity to do this step ahead of time, so we wouldn’t be rushed at the last minute.
Add water to a Dutch oven to a depth of 1/2 inch; place a steamer basket in Dutch oven. Bring water to a boil over high. Place potatoes in steamer basket. Cover, reduce heat to medium, and steam until potatoes are tender, 30 to 35 minutes. Let cool 10 minutes.
Meanwhile, melt butter in a large skillet over medium. Add sage leaves, and cook, stirring constantly, until leaves turn dark green in spots and butter is light golden brown, 4 to 5 minutes. Remove from heat.
Place potatoes on a baking sheet, and gently smash using the bottom of a measuring cup. Transfer to a large serving bowl, and gently toss with sage butter. Season with salt to taste.
Thin center-cut pork chops, quick-cooking cabbage and a simple sauce make this German-style dish a great option for busy weeknights. This one-skillet recipe is keto-friendly, too. BUT, we used two thick, bone-in chops and added some cooked egg noodles (thus eliminating the keto-friendly advantage).
In addition, we added sliced garlic and increased the amount of onion from 1/2 to a whole onion. Because our chops were bone-in and thicker, we did have to increase the cooking time slightly. Use an instant-read thermometer to check the temperature which should come to 150°. The temp will rise slightly while resting under foil.
In the end, the meal was fantastic and loved the fact that we had leftovers!
1/2 head green cabbage, roughly chopped (about 1 pound)
1 Tbsp. butter
3/4 cup heavy whipping cream
2 Tbsp. Dijon mustard
2 Tbsp. fresh lemon juice
1/4 tsp. white pepper, or to taste
Chopped fresh parsley, for garnish
Pat the pork chops dry and season with salt and pepper.
In a large skillet over medium-high heat, heat the oil over until shimmering. Add the chops and cook until browned on one side, about 4 minutes. Turn the chops and cook until browned on the other side, about 3 minutes. (If the chops are browning too quickly, lower the heat.) Transfer the chops to a plate and cover with foil to keep warm.
Add the onion to the skillet and stir, cooking until the onion is softened and nearly translucent, 6 to 8 minutes. Stir in the cabbage and cook until the cabbage is tender, 5 to 8 minutes. Add the butter, if using, and toss to coat the cabbage. (If the chops are lean, butter will enhance the flavor.) Transfer the cabbage mixture to a serving platter and cover to keep warm.
Lower the heat to medium. Add the cream and mustard to the skillet and stir until the mustard is fully incorporated, about 1 minute. Add the lemon juice and white pepper; stir to combine.
Add the chops back to the skillet. Lowe the heat to medium-low and simmer until the sauce thickens slightly, about 5 minutes, basting the chops with the sauce.
Place the chops on top of the cabbage on the serving platter. Drizzle the chops and cabbage with the remaining sauce, garnish with the parsley and serve.