Steak and Horseradish Sauce with Braised Cabbage

Steak
Lean top sirloin, about 3/4 inch thick
1/3 cup stock
Vegetable oil
Olive oil, salt, pepper

Horseradish Sauce
1/4 cup sour cream
1/2 tsp grated horseradish
Lemon juice
Salt and pepper

Braised Cabbage
1/2 small head of green cabbage
1 1/2 cups chicken stock, or enough to nearly cover the cabbage
1 small leek
1 bay leaf
6+ whole pepper corns
Salt and pepper

Braised cabbage adapted from marthastewart.com. Other recipes my own.

Set a skillet to heat for the steak over medium high.

Put the stock on to boil in a saucepan just large enough to hold the cabbage. Rinse and slice the leek and add it to the stock along with the bay leaf, peppercorns and salt to taste. Clean and cut the cabbage into wedges and add to the stock mixture. Once it reaches a boil, reduce the heat to low, cover and simmer for 15 minutes.

Meanwhile, season the steak on both sides with salt and pepper. Add about a tablespoon of vegetable oil to the now-hot pan and sear until the steak has a nice dark brown color. Flip the meat, reduce the heat to low, low-medium and cover for around 3 minutes. Remove the steak from the pan to rest, turn the heat back up to medium high and add the stock. Reduce the stock with the pan juices until it thickens down to a sauce. Remove the pan from the heat.

Mix the horseradish sauce ingredients. Add lemon juice, salt and pepper to taste. Red wine vinegar will work in place of lemon juice if preferred.

The cabbage should be just done, remove from the stock with a slotted spoon. Everything done at once! Plate the steak and cabbage, pour the pan sauce over the meat and add the horseradish sauce alongside for dipping.