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I have a steak of a different sort for you today! Crispy Roasted Cabbage Steaks. A whole head of cabbage that’s thickly sliced, then roasted until it’s tender and caramelized inside, browned and crispy the outside, and pick-it-off-the-pan addictive throughout, this easy side dish takes all of five minutes to prep, you can make it in the oven or on your grill, and it can be served with just about anything.

A sheet pan of sliced and oven baked cabbage steaks topped with Parmesan and pecans

If you’ve been suspicious of cabbage up until this point, I hear you. And now, I’m going to change your mind.

Eaten raw, cabbage is bland and can even be bitter. Perhaps that’s why we so often douse it with mayo, rename it coleslaw, and shove it next to a pile of baked beans. (This healthy Asian Cabbage Salad is a mayo-free exception.)

It doesn’t (and shouldn’t!) be this way.

Cabbage is related to Brussels sprouts (both are cruciferous vegetables), and they have similar qualities when cooked.

Boiled to death or left raw, they’ll leave you struggling to take a second bite (I’d argue that goopy coleslaw is an even more egregious crime, but we can save that debate for a different day).

Sautéed or roasted, however, cruciferous vegetables like Brussels sprouts and cabbage transform. Just check out the glowing reviews on this Sautéed Cabbage and these Sautéed Brussels Sprouts.

Cabbage steaks on a baking sheet topped with cheese, nuts, and fresh herbs

Reasons You’ll Love Cabbage Steaks

Reason 1: Roasted or grilled cabbage steaks are delicious.

  • Where raw cabbage can taste bitter, properly cooked cabbage is richly caramelized.
  • Roasted or sautéed cabbage tastes most like roasted Brussels sprouts, but cabbage is more mild (it works perfectly in this easy Cabbage Stir Fry).

I make roasted Brussels sprouts at least once a week—these crispy classic oven Roasted Brussels Sprouts and these slightly fancier Roasted Brussels Sprouts with Garlic being two favorites.

It wasn’t until I started my recent mini recipe project to come up with extra fast and easy vegetable side dishes, however, that I got the idea to use a head of cabbage to make cabbage steaks. (Roasted Frozen Broccoli is another tasty output of this no-prep side dish endeavor.)

Reason 2: Cabbage steaks are fast and easy.

  • Prepping a head of cabbage for cabbage steaks takes fewer than five minutes.
  • You’re likely to have the cabbage ready before the oven is fully preheated.

Like our summer favorite Grilled Cauliflower Steaks (a similar, near zero-prep recipe), you can cook these cabbage steaks in the oven or on your grill. I’ve included ideas for both methods, along with some tasty tips and topping options.

Reason 3: Cabbage is budget-friendly and can last in your refrigerator for WEEKS.

  • An uncut head of cabbage can be refrigerated for 3 weeks.
  • It’s one of the most economical, nutritious vegetables you can buy.
  • There are many ways to use cabbage including soups like my Cabbage Soup and Cabbage Roll Soup.
Delicious and healthy roasted vegetables on a baking sheet for an easy side dish

How to Make Cabbage Steaks

The next time you need a fast, healthy side dish, turn to these cabbage steaks.

You can roast them in the oven, or make cabbage steaks on the grill.


The Ingredients

  • Green Cabbage. In addition to being undeniably tasty once roasted, cabbage contains numerous health benefits. It’s low in calories and packed with Vitamin-K, Vitamin-C, Vitamin-B6, folate, and fiber. Green cabbage is the star of Fried Cabbage as well.
  • Seasoning. Simple olive oil, salt, and pepper are all you need; for an extra punch of flavor, I also add chopped garlic.
  • Nuts. An optional addition but HIGHLY recommended. Toasted pecans or walnuts add a wonderful nutty, crunchy element to your steaks.
  • Lemon. The lemon is optional, but the acid does help offset some of the inherent bitterness of cruciferous veggies like cabbage, so if you don’t adore cabbage right out of the oven, this is a good way to transform it into something you’ll enjoy. (And if you like cabbage already, you’ll love it with the pop of lemon.)
  • Toppings. Freshly grated Parmesan or fresh herbs make this recipe even more wonderful.

The Directions

  1. Start with a small head of green cabbage. Slice it according to the “How to Cut Cabbage for Cabbage Steaks” tips below.
oil, garlic, and salt in a mixing bowl
  1. Mix up the oil, garlic, salt, and pepper.
brushing sliced cabbage with oil garlic mixture
  1. Brush it liberally over both sides.
  2. Cook the cabbage in the oven or on the grill; see below for tips for each method. Top as desired, and DIG IN!

How to Cut Cabbage for Cabbage Steaks

  1. After you’ve removed any dark, loose leaves, start by cutting off the bottom (root) end of the cabbage head. Then, place the newly flattened end onto your cutting board, so it’s stable.
slicing cabbage with a knife
  1. Cut the cabbage head from top to bottom, making 3/4- to 1-inch thick slices. I find it easiest to start at the center and work my way out.
Sliced cabbage on a cutting board for making cabbage steaks

How to Make Cabbage Steaks in the Oven – Cooking OPTION 1

  • I love this method because it’s almost completely hands free!
  • Use a high temperature for roasting; I recommend 400 degrees F.
  • Rotate the pan 180 degrees halfway through the baking time; ovens are often hotter in the back, so this move promotes even cooking.
  • The outside edges of the cabbage will be very dark and crispy. They’re absolutely delish and you should sneak them all off the pan and eat them before anyone notices.

How to Make Cabbage Steaks on the Grill – Cooking OPTION 2

  • Prepare the cabbage just as with the oven method.
  • Heat your grill to medium-high heat (around 400 to 425 degrees F). Lightly brush the grill with oil.
  • Place each cabbage steak directly onto the grill.
  • Let cook for about 5 minutes per side, until they’re crispy on the outside and tender on the inside.
  • Top as desired, and ENJOY!

How to Keep Cabbage From Tasting Bitter

Because of the organic compounds in cabbage that contain sulfur, it can occasionally have a slightly bitter taste. If you find that your cabbage steaks are a little bitter, here are a few ideas of how to combat it:

  • Sugar. Sweetness will help offset the bitter flavors. Try adding a pinch of sugar to your cabbage, topping it with a drizzle of honey, or cooking and serving it alongside some sweet ingredients like garlic, yellow onions or bell peppers.
  • Salt. Don’t skip the salt! Salt is essential for flavor and it can help mask the bitterness of cabbage in recipes like this one. If possible, don’t omit the salt.
  • Lemon. While optional in this recipe, it plays a role in masking any bitter flavors in the cabbage and brightens it up. I know you’ll love the addition if you try it.
Roasted cabbage steaks on a baking sheet with pecans and fresh herbs

Tasty Recipe Options

  • Cabbage Steaks with Cheese. For a nutty, salty note, I topped these baked cabbage steaks with Parmesan, and it was marvelous with the lemon. I suspect some sharp cheddar or Gruyere would also be tasty.
  • Cabbage Steaks with Bacon. Sprinkle crumbled baked bacon over the top of your finished cabbage steaks (try swapping bacon with cheddar cheese for a loaded cabbage steak).
  • Red Cabbage Steaks. Swap the green cabbage for red cabbage. The roasting times will be the same for green cabbage as for the red cabbage.
  • Cabbage Steaks with Balsamic. Try this one with red cabbage! Add 1 tablespoon balsamic vinegar to the mixture with the olive oil. Omit the lemon.

Tip!

To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

What to Eat with Cabbage Steaks

Make Ahead and Storage Tips

  • To Make Ahead. Slice your cabbage, and whisk together your olive oil mixture. Store both in separate airtight storage containers in the refrigerator up to 2 days in advance.
  • To Store. Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week.
  • To Reheat. Reheat the steaks in the oven at 350 degrees F for about 4 minutes, placing them on a piece of aluminum foil that’s lightly coated with nonstick spray.
  • To Freeze. Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty!
Vegetables on a baking sheet roasted to crispy perfection

If you’ve suffered bland cabbage in the past (or share my feelings towards mayo-based coleslaws), these cabbage steaks will be a revelation!

If you already know how delicious cabbage can be, then here’s yet another wonderful way to enjoy it.

I hope this fast and easy recipe makes figuring out what to serve with dinner a little bit easier for you.

If you try this recipe, please leave a comment letting me know how it turned out. I love to hear from you!

Cabbage Steaks

4.98 from 47 votes
Roasted Cabbage Steaks are an easy, flavorful side you can eat with so many things. Just slice a head of cabbage then bake or grill it to crispy perfection!

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes

Servings: 5 servings

Ingredients
  

  • 1 small head green cabbage any dark, loose leaves removed
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/3 cup raw pecan halves or walnut halves optional
  • 1 small lemon halved (optional but very good)
  • For serving: grated Parmesan (highly recommended) chopped fresh herbs, such as thyme or parsley (optional)

Instructions
 

  • Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
  • Cut off the bottom (root) end of the cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet. If you have more slices than fit on your baking sheet without touching, divide them between two baking sheets.
  • In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush over one side of the cabbage, then flip the cabbage over and brush the other side. Roast the cabbage for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
  • While the cabbage bakes, toast the pecans in the oven at the same time: spread the pecans onto a small, ungreased baking sheet. Toast them in the oven with the cabbage until fragrant and the center of a pecan is light tan when broken in half, about 8 minutes, tossing them once halfway through. DO NOT WALK AWAY during the last several minutes of baking. Nuts love to burn the second you do. Remove the pecans from the oven and transfer immediately to a cutting board (if you leave them on the hot pan and they are super toasted already, they may burn). Let cool, then roughly chop.
  • Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans. Serve hot.

Video

Notes

  • TO STORE: Place leftover cabbage steaks in an airtight storage container in the refrigerator for up to 1 week. 
  • TO REHEAT: Reheat steaks in the oven at 350 degrees F for about 4 minutes on a piece of aluminum foil that’s lightly coated with nonstick spray.
  • TO FREEZE: Cabbage steaks can be frozen in an airtight freezer-safe storage container for up to 3 months. The texture of the cabbage may change a little, but they will still be tasty! 
  • TO COOK THE CABBAGE STEAKS ON THE GRILL: See above blog post for cooking tips.

Nutrition

Serving: 1cabbage steak (with pecans)Calories: 195kcalCarbohydrates: 14gProtein: 3gFat: 16gSaturated Fat: 2gPotassium: 366mgFiber: 6gSugar: 7gVitamin A: 178IUVitamin C: 78mgCalcium: 85mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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123 Comments

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  1. hi erin! those look veeery tasty and so quick to prep! they‘ll be our side to tomorrow‘s baked cod in mustard sauce. i‘m a cabbage fiend and have tried (and loved most of) a multitude of preparations. but i‘ve never come across this innovative method. thank you! ??‍?

    regarding your cookbook: is there a way to pre-order it in europe? if so, please let me know! i know amazon usa ships internationally, but shipping and customs make buying it from the states prohibitively expensive. 
    thanks a bunch! ? monica (who lives in ?? in a little old ? with way too many ?, two opinionated ?, not nearly enough pots‘n pans and a patient husband)

    1. Hi Monica, thank you so much for sharing this kind comment! I hope you love the cabbage steaks! And, you can also preorder the book on Amazon.uk and The Book Depository, which should ship worldwide. I hope this helps, and THANK YOU so much for your interest!

  2. Definitely 5 stars! Easy prep too. I’m not a big fan of cooked cabbage but roasting this way took it to a whole new level. I roasted it a bit longer thinking it wasn’t done but it was. Served with sliced ham and could not stop eating it!
    Another winner, Erin!
    This is the second recipe of yours I’ve tried this week and so far, we’re on a roll!
    Next up: veggie breakfast casserole5 stars

  3. Thank you, Erin. I made these last night with seared scallops and roasted asparagus (I took advantage of the hot oven, lemon zest and parm for the asparagus, too!) and these were even better than we had imagined. Highly recommend making them just as described! The pecans and parsley were such a nice touch.5 stars

  4. Hi Erin… I made these cabbage steaks yesterday and they came out better than I could have imagined.  The lemon really brought the flavor to a new level. I accidentally added too much olive oil because I don’t have a brush, but at least I know for next time. Is there anything else I can use to help me get this right for next time? Great recipe, and thank you.5 stars

    1. Hi Lindsay! I’m SO happy that you enjoyed them! I have only used a brush, but from what I can find online, you could try placing the olive oil in a bowl and using your fingers or a paper towel to “brush” it over the top. I hope this helps!

  5. Hey Erin, had bookmarked this recipe to try. I changed up the spices and the recipe was awesome! So easy to prep, clean up, cost effective, healthy, and most importantly, yummy! Wow! Will make this again in the future. Great ideas to offset the bitterness with lemon (used some lemon juice I had) and sugar (used some maple syrup).5 stars

      1. Hi Erin, I just made the cabbage steaks! Oh my but that was a wonderful recipe. Easy and quick. I ran out of olive oil but used no stick spray and a Creole seasoning!! Delish!!! Thanks for the idea5 stars

  6. A friend recommended that I try making cabbage steaks out of red cabbage coming in. Then I remember you had posted a method and decided to do it your way. I struggled a little cutting the slices of cabbage, which may well just be a learning curve thing. I also roasted sweet potato, chickpeas, and red bell pepper to top the cabbage with, and drizzled with a hummus dressing. It all came together great, and the cabbage is really tasty!5 stars

  7. The cabbage steaks were absolutely wonderful! I followed the recipe adding the fresh squeezed lemon and toasted nuts. The only problem that I had was cutting the cabbage into steaks. I think I chose a cabbage that was too big. It’s probably easier to cut through the cabbage if it’s smaller.5 stars

    1. Maria, I’m so excited to hear that you enjoyed this! And yes, larger cabbage can be tricky to cut. I’m glad the flavor was spot-on though. That’s the best!

  8. I made these tonight for the first time and they were a hit. I will have to use two cabbages next time. Very delicious!5 stars

  9. Made this as a side to pork tenderloin.  Subbed Gorgonzola and balsamic glaze for the Parmesan and lemon.   I died and went to cabbage heaven !5 stars

  10. This recipe is magical. It’s hard to believe that cabbage can come out this delicious with so little work. I’m going to start making this all the time. Thank you!5 stars

  11. Love the flavor! However, I do not recommend the grill method. Cabbage did not maintain structure very well and pieces were everywhere. I’ll try the oven roasted next time!4 stars

  12. This was awesome! We love cabbage but were getting bored with the few “normal” recipes my husband and I grew up on. I neve thought to look for cabbage recipes cuz I didn’t think there were any. My
    husband found it on FB. Next time I’m gonna add more garlic and use my golden delicious bacon grease I keep in the fridge. And I have to try cheese, cuz I’m from WI. Thanks for sharing, so many variations to try! Sorry forgot to take pic cuz we were too anxious to eat it. We used red cabbage cuz that was all I had on hand. Yummy5 stars

  13. I tried the cabbage steaks and I put a slice of onion on each one then the seasoning on top and baked them in the oven for about 20 minutes they kindly got a little brown they were simply delicious.

  14. This recipe takes twice as long to cook. Alow your self at least 1 hour before you prepare anything else. I was very disappointed with the directions

    1. I’m sorry that these took so much longer for you, Ann. Did you make them in the oven or on the grill? The times listed have worked well for me (and other readers), but everyone’s appliances are different. I hope you still enjoyed them!

  15. Hi Erin. Made the cabbage steaks for dinner tonight as a side with a pork loin roast, potatoes and carrots. Absolutely delicious! Followed the oven recipe and added the cheese, roasted pecans, and lemon. My husband isn’t too crazy about cabbage and he even went back for seconds! Adding this to my favorite recipe group. Thank you for sharing.5 stars

  16. Hello.
    I am excited to try this recipe this week, but I currently have a purple cabbage at home from a CSA. Do you think this recipe will still work?

    1. Hi Karen, yes you should be able to use purple cabbage for this recipe! Let me know if you try it!

  17. Always wanted to try a cabbage steaks and tried this recipe. SO yummy! I totally forgot the lemon and cheese because I was too excited, otherwise followed to a T, and it was still so excellent. I toasted walnut pieces and pine nuts and that’s a great touch! My husband raved about the recipe too, will be making again.5 stars

  18. I prefer cabbage in a simple, Mayo-salt-and-pepper only Cole slaw. Recently I was given multiple heads of home grown cabbage and quickly became sick of slaw when I came across this recipe. Made it last night and it’s easily one of my favorite recipes I’ve ever made. Already added it to the family cookbook and will be making this regularly. I used extra garlic and since I’m dairy free I made a quick and easy cashew “Parmesan” to top the cabbage. The cashews added so much flavor. Can’t wait to make this again!5 stars

  19. We sometimes substitute cabbage steaks for the noodles in spaghetti and pour the sauce/ground turkey over the cabbage steaks. You can season the cabbage however you want as well as the spaghetti sauce. It’s a wonderful and healthy way to enjoy spaghetti!5 stars

  20. This recipe looks delicious and I plan to try. Why is it necessary for people to trash another (Cole slaw) in order to promote their idea.

    1. I find that pole pole have strong feelings about Mayo! It’s a love/ hate relationship. I love coleslaw in all forms and this little steak was very good as well! The only downside with cabbage and broccoli is that I have to cook them with the windows open😂!

  21. Delicious AND fast, easy to make with common ingrediants most would have on hand! I will definately be making these again! Tasted great and will accompany just about anything. Fancy enough for a Thanksgiving or Christmas dinner. Thanks so much for sharing!5 stars

  22. These were fabulous! I did smear some oil on the baking sheet and preheated it with the oven, so that when the slices were put on, the caramelization got a boost.5 stars

  23. I’m not gone lie, I will just call this baked cabbage or something to not set expectations so high for meat eaters, but for cabbage this is really good. I did add just a little more seasoning but overall very good!!!5 stars

  24. Roasted cabbage is SO good, especially with corned beef (which is currently cooking in the slow cooker). Add mashed potatoes with creme fraiche, & you’ve got a yummy Irish meal :)5 stars

  25. Super easy and delish! Comes together in no time – perfect for this busy mama who always puts dinner together last minute. We’re big meat eaters and are just trying to eat a little healthier these days, and this was absolutely perfect :)5 stars

    1. I’m confused because I see it on my end in Step 1 of the recipe card. The full recipe with the measurements was right in the recipe card above the area where you commented. There is also a “jump to recipe” button at the top of the page as well to help get you to the recipe card faster. Can you please double check to see if you are seeing the recipe card on your end? Thanks!

  26. I’ve always liked cabbage but this roasting turns them sweet and delicious. I’ve been experimenting with roasting winter veg and this will be added to the rotation. You were right about the crunchy charred leaves, my special treat!5 stars

  27. I made this with cabbage from the farmers market and it’s my new favorite! Even my picky eater husband love the addition of walnuts! Thank you for this! 🥰5 stars

  28. I have a very large head of cabbage that I’m trying to use up and thought this would be perfect to try. Should I cut the discs of cabbage in half before cooking? I just don’t want them to get too charred if they take longer to cook because they are bigger.

  29. What a great way to make cabbage! Easy and delicious. Only I did extra garlic as that’s what we like. Even used some of the sliced bits that fell off. Just tossed with the olive oil garlic. The park and lemon just put it over the top delicious!
    Not a crumb left. This will be cooked often. Thank you!!5 stars

  30. Who ever would think that a ‘cabbage’ can be a ‘steak’? I skipped over this recipe several times thinking that it could never be. Then I had a cabbage left over and tried it. It is now one of the favorites at our table. And very simple to do. I cook it in our convection oven (think a counter-top air fryer would work for a smaller batch) remembering to look in at about 14 minutes and occasionally after so it doesn’t get too done. I highly recommend cooking the hated cabbage this way! It really can be a ‘steak’.5 stars

  31. I have had better cabbage.
    Mainly boiled or fried with bacon
    We tried it on the grill and some of (most of the “steaks”) were falling apart. It was still cold but chard. I never did find the website for the instructions for cooking cabbage steaks on the grill.

    1. I’m sorry to hear you had trouble with the recipe Mary. The instructions for cooking them on the grill were in the post under the section: “How to Make Cabbage Steaks on the Grill – Cooking OPTION 2” There was also a link to the recipe post that was specifically for the grill: https://www.wellplated.com/grilled-cauliflower-steaks/ Hope this helps!

    2. I love cabbage , sweet onions, bacon
      Fried…awesome.
      I am going to o this steak cabbage with onions and bacon..
      This recipe is on Google.. for grilling and baking..5 stars

  32. This is such a delicious recipe!
    I made it on a whim and did not have any lemons. Instead I made a 4060 mix of apple cider vinegar and honey and drizzled that over the top 😋5 stars

  33. 100% winner! I didn’t fancy my cabbage up with nuts or anything the last time I made it, which sounds amazing too, but just added salt, pepper, olive oil and garlic. Simple wins for my family! Healthy, delicious, and easy….I have made this several times as both an entree and as a side dish! Its always a win win either way! Thank you!5 stars

  34. This was yummy! I did it on the grill and it did fall apart a bit but it was still very very good. I would make it again.5 stars

  35. A quick search to see how long it is cooked at 400 and I found nothing. Another recipe had it right at hand.

    1. I’m sorry to hear you had trouble Dee. All you had to do was click the “jump to recipe” button at the top of the screen and it took you right to the directions. There is a spot that said total time or in step 3 gave the time as well….

  36. Made this recipe exactly as directed, and it was sooo good! I live in the Rockies and it only needed the 28 minutes recommended to be cooked perfectly. However, it wasn’t very filling. I don’t know if others intend to eat it as their main, as I did, but I recommend making this your side and having a protein as well to make it a filling meal. Will definitely be making this again tho-I hope to try it in the air fryer to see how it fairs on that scale.5 stars

    1. Hey, I cooked mine in oven in a shallow bowl with olive oil, salt and pepper with stock in the bottom, and it was lovely and savoury and soft underneath and crisp on top. I served it with goat cheese, beetroot sauce, hummus, mint, parsley. I think it would be good to add roasted almonds and nigella seeds. Fab.5 stars

  37. I made mine in a Ninja Foodi Grill on the ceramic grill plate and it was delicious!! I veered from the original recipe by spraying olive oil on the cabbage steak and then adding a light swirl of organic agave syrup with rosemary, salt, and pepper. It is a hit even with my meat eating friends!!!5 stars

  38. Had the cabbage steaks for dinner last night with a fried egg beside it, and some stirfried peppers. It was excellent! My husband passed on the parmesan and used a balsamic glaze instead. We will have this again!5 stars

  39. Made this tonight and it was delicious! It really surprised me how much I liked it! Used the parmesan, parsley, roasted walnuts, lemon and a balsamic glaze to finish. Delish!5 stars

  40. We made 10 large trays of the steaks, came out excellent with just the oil and seasonings! Ty for a simple easy recipe.5 stars

  41. This came out great… I did it as directed but didn’t get as much crispy charring as I hoped but I think it’s because I didn’t use enough olive oil. I think it would be great with blue cheese and bacon, as a sort of “wedge salad” alternative.

  42. Made tonight and served with wild rice blend. It was fantastic and very simple to prepare and cook.
    A 5 out of 5!!5 stars