Grilled Ribeye Steak with Mushrooms & Dijon-Roasted Napa Cabbage

Directions

1. 1) Whisk together minced garlic, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to form a light sauce; set aside.
2. 2) Halve the Napa cabbage lengthwise, trim the root, and place the wedges cut-side down on a baking sheet.
3. 3) Roast the cabbage in a hot oven until starting to soften, flipping halfway through, about 10–12 minutes.
4. 4) While the cabbage roasts, heat a skillet over medium-high heat.
5. 5) Cut the ribeye into portions, pat dry, then season both sides with salt and pepper.
6. 6) Once the skillet is hot, add a thin layer of oil and sear the steak until your preferred doneness, then transfer to a plate and loosely cover to rest.
7. 7) Thinly slice the mushrooms and keep them ready for cooking.
8. 8) When the cabbage is soft, turn the wedges to face up, drizzle with the Dijon mixture, and return the pan to the oven. Broil on high until edges are lightly charred, about 3 minutes.
9. 9) Return the skillet to medium-high heat, add a little more oil, and sauté the mushrooms with a pinch of salt and pepper until soft and golden, about 4 minutes.
10. 10) Arrange the steak and roasted cabbage on plates, spoon the mushrooms over the steak, and serve.