Healthier Corned Beef and Cabbage

• Course: Dinner
• Cuisine: Holiday

• Servings 4
• Prep Time 15 minutes
• Cook Time 30 minutes
• Passive Time 0 minutes

Ingredients

• 2 tbsp pickling spice
• 1 tsp dry mustard
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper divided
• 4 tbsps extra virgin olive oil divided
• 8 small carrots trimmed
• 2 cups baby potatoes halved
• 2 tbsp malt vinegar or white-wine vinegar
• 1 tbsp fresh dill chopped
• 1 tsp whole-grain mustard
• 1 lb skirt steak trimmed

Instructions

1. Preheat oven to 450 degrees.
2. Make the spice mix in a small bowl by grinding pickling spice with a grinder and combining that with dry mustard, salt and 1/4 tsp pepper. Set aside half of the spice mix.
3. Then, toss the cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tbsp of extra-virgin olive oil.
4. Transfer to a large baking sheet. Roast, stirring once, 25-30 minutes.
5. Make a vinaigrette by whisking 1 tbsp extra-virgin olive oil, vinegar, dill, mustard and the remaining 1/4 tsp pepper in a small bowl.
6. After the vinaigrette is set aside, cut steak in half crosswise and rub with the remaining spice mixture. Heat remaining 1 tbsp extra-virgin olive oil in large skillet over medium-high heat. Cook steak, turning once, 2 to 3 minutes per side for medium rare. After that, let the steak rest on clean cutting board for 5 minutes and then thinly slice against the grain.
7. Finally, the roasted vegetables with the vinaigrette and serve with the steak.

Recipe Note

• Serving Size: 3 Oz. Steak & 1 3/4 Cups Vegetables
• Per Serving: 437 calories; 24.1 g total fat; 5.6 g saturated fat; 74 mg cholesterol; 480 mg sodium. 1257 mg potassium; 27.4 g carbohydrates; 6.4 g fiber; 9 g sugar; 27.7 g protein; 16811 IU vitamin a iu; 45 mg vitamin c; 80 mcg folate; 90 mg calcium; 4 mg iron; 66 mg magnesium
• Exchanges: 1 Starch, 3 Vegetable, 3 1/2 Lean Meat, 3 Fat