-
1
Season the steak on all sides with salt, pepper, and half the pastrami spice blend.
-
2
Let sit 15-20 minutes.
-
3
Halve, peel, and thinly slice the onion.
-
4
Peel and grate the carrot.
-
5
Pick the dill fronds from the stems.
-
6
Braise the cabbage: Heat 1 tablespoon oil in a large pan over medium heat.
-
7
Add the onion and cabbage to the pan and cook, tossing 4-5 minutes, until softened.
-
8
Add the carrot, stock concentrate, and 1 cup water to the pan.
-
9
Bring to a simmer and cook 12-15 minutes, until liquid has evaporated and vegetables are very soft.
-
10
Add half the white wine vinegar to the pan.
-
11
Season with salt, pepper, and the remaining pastrami spice blend (to taste).
-
12
Keep on the stove over low heat to stay warm.
-
13
Cook the steak: in another large pan, heat 1 teaspoon oil over medium-high heat.
-
14
Add the steak to the pan and sear 4-7 minutes per side, until cooked to desired doneness.
-
15
Set steak aside to rest for 5 minutes.
-
16
Make the pan sauce: heat the same pan over medium heat.
-
17
Add the remaining white wine vinegar and scrape up any browned bits from the bottom of the pan.
-
18
Remove the pan from the heat and stir in the1 tablespoon ketchup and 2 tablespoons mayonnaise.
-
19
Season with salt and pepper.
-
20
Slice the steak against the grain, then serve on a bed of cabbage.
-
21
Spoon the pan sauce over the steak and garnish with dill fronds.
