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🍽️ Juicy Steak Burgers with Sweet and Sour Red Cabbage

574 kcal · 30 min · 4 servings

Ingredients

• 200 g Red Cabbage (1 piece)
• 2 Red Onions
• 3 tbsp Red Wine Vinegar
• 2 tsp Honey
• 4 tbsp Olive Oil
• Salt
• Pepper
• 600 g Flank or Sirloin Steak (1 Flank or Sirloin Steak)
• Coarse Sea Salt
• 4 Round Rye Whole Wheat Rolls

Instructions

1. 1. Remove the tough cores from the red cabbage and wash the vegetable thoroughly.
2. 2. Cut the red cabbage into very fine strips.
3. 3. Peel one onion and cut it into fine strips as well.
4. 4. Peel the second onion and slice it into thick rings.
5. 5. Set the onion rings aside until you need them later.
6. 6. Place the chopped red cabbage and onion strips into a large bowl.
7. 7. Add vinegar, honey, and olive oil.
8. 8. Knead the mixture vigorously by hand to ensure the ingredients are well distributed.
9. 9. Season the salad with salt and pepper to taste.
10. 10. Let the red cabbage marinate for 30 minutes to allow the flavors to develop.
11. 11. Pat the steak dry with kitchen paper.
12. 12. Season the steak generously with coarse sea salt.
13. 13. Preheat a grill pan on the stovetop over high heat.
14. 14. Cook the steak in the hot pan for 5 to 7 minutes on each side.
15. 15. Remove the steak from the pan and place it on a plate.
16. 16. Let the meat rest for 5 minutes to allow the juices to distribute.
17. 17. Finally, season the rested steak with freshly ground pepper.
18. 18. Slice the rye buns horizontally in the middle.
19. 19. Slice the rested steak into thin strips.
20. 20. Place the drained red cabbage on the bottom half of the buns.
21. 21. Distribute the steak strips evenly over the red cabbage.
22. 22. Place the previously set-aside onion rings on top.
23. 23. Place the bun tops on.
24. 24. Secure the burgers with wooden skewers as desired to keep them together.

Nutrition per serving

• kcal: 574
• Protein: 50 g · Fett/Fat: 27 g · Carbs: 31 g