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Place the steaks in a shallow dish and then drizzle them with olive oil. Sprinkle with the bay leaf and the thyme. Chill for 6 hours.
Bring a large pan of salted water to boil and then blanch the cabbage for 2 minutes, refresh under cold water and drain thoroughly.
Heat 2 tbsp of butter in a dutch oven and then add 1/4 tsp dry thyme. Add the cabbage and then cook for 2 minutes. Season with salt and cracked pepper.
Heat 1 tbsp of olive oil in a non-stick skillet and then saute the mushrooms. Add the tomato and the scallion and then season with salt and pepper. Mix into the cabbage and keep hot.
Season the steaks lightly with cracked pepper and coarse sea salt. Saute the steaks in the pan that was used for the mushrooms. Cook on both sides to your liking.
Remove the steak to heated plates and then deglaze the pan with the vinegar.
Serve the steak with the cabbage and any pan juices.