Steak with Cheddar Roasted Cabbage

I DO LOVE CABBAGE, and roasting it with red onion, and topping it with melted cheese sounds like a divine side for a juicy steak!!
(serves 4)

2 med. red. onions, cut into 8 wedges each
1/2 med. cabbage, cored and sliced 1/2" thick
3 T. EVOO, divided
1 t. dried thyme or use fresh*
3/4 t. kosher* slat, divided
3/4 t. freshly* ground pepper, divided
1&1/2 lbs. boneless strip steak (about 1" thick), trimmed
1/2 cup shredded sharp Cheddar, Gruyere, or Fontina cheese

Preheat oven to 450. Combine onions, cabbage, 2 T. oil, thyme, and 1/2 t. each S&P in a large bowl. Transfer to a large rimmed baking sheet. Roast, stirring twice, until the veggies are tender, 25-30 mins. About 10 min. before the veggies are done, pat steak dry and cut into 4 equal portions. Sprinkle with remaining S&P. Heat the remaining oil in a large skillet over med.-high heat until very hot, but not smoking. Add the steak and cook until browned on the bottom, 2-4 mins. Turn over, reduce heat to med.-low and cook to desired doneness, 3-5 min. for med.-rare. (or grill them on the barbi*). Transfer to a plate and loosely cover with foil. Push the veggies into 4 mounds. Sprinkle 2 T. cheese on each and return to the oven until melted, about 2 mins. Serve with the steaks.

"Forgive others not because they deserve forgiveness but because you deserve peace."

"Praise the Lord, oh my soul, worship His Holy name" today (and every day!!)

Love,

MM