Eye Fillet with wilted cabbage and a blue cheese & balsamic dressing

I have just enjoyed a very, very delicious lunch. I love meals like this because there's about ten minutes of cooking time, hardly anything to wash up, and they are soo tasty. Earlier this week I diced, as best as I was able with a hand recoving from surgery, half a cabbage head, and stored it in the fridge. I love cabbage; it's a great way to bulk out so many meals, and having it prepped in tupperware took the faff out of including it in most meals.

Ingredients:
Eye fillet
Shredded cabbage
Walnuts
Fresh chopped parsley
1/4 cup balsamic vinegar
2cm wedge of blue cheese
Olive oil for frying.

Splash some oil into the pan and heat to moderate. Once it starts to smoke, add the steak and fry for 3 minutes either side. Add the diced cabbage and walnuts and half of the balsamic, place a lid on the pan and turn the heat as low as it goes. After three more minutes, turn the heat off and remove from a heat source. Leave covered until steak is cooked to your liking (this will vary greatly according to the meat and the heat etc- use the tongs to press the centre. If there's lots of softness then it's still rare- no give and it's getting to well done.).

Place the cabbage, walnuts and steak on a plate, and return the same pan with the residual juices to the heat source. Add the remaining vinegar and all the blue cheese and, over high heat, allow to thicken and reduce, stirring regularly. Top the steak with the sauce, and finish with parsley. Ohhhh, yeah!