2 tablespoons pickling spice
1 teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon ground pepper, divided
½ small cabbage, cored and cut into wedges
8 small carrots, trimmed
2 cups halved baby potatoes
4 tablespoons extra-virgin olive oil, divided
2 tablespoons malt vinegar or white-wine vinegar
1 tablespoon chopped fresh dill, plus more for garnish
1 teaspoon whole-grain mustard
1 pound skirt steak, trimmed
1) Preheat oven to 450°F.
2 ) Grind pickling spice in a clean spice grinder (or coffee grinder); transfer to a small bowl and combine with dry mustard, salt and ¼ teaspoon pepper. Toss cabbage, carrots and potatoes in a large bowl with half the spice mixture and 2 tablespoons oil. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 25 to 30 minutes.
3 ) Meanwhile, whisk 1 tablespoon oil, vinegar, dill, mustard and the remaining ¼ teaspoon pepper in a small bowl. Set the vinaigrette aside.
4) About 10 minutes before the vegetables are done, cut steak in half crosswise (if it’s one long piece) and rub with the remaining spice mixture. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook the steak, turning once, 2 to 3 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes, then thinly slice against the grain.
5) Drizzle the roasted vegetables with the vinaigrette and serve with the steak.
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