Beef Sirloin Superfood Salad
Ingredients
- 4 x 180 gram Sirloin steaks
- 1 tablespoon Olive oil
- 1 tablespoon Fennel seeds crushed
- ½ teaspoon Cracked pepper
- ½ teaspoon Mint dried
- ½ bunch Kale finely shredded
- 1 cup Red cabbage finely shredded
- 1 cup Green cabbage finely shredded
- 1 large Carrot peeled into ribbons
- 1 large Zucchini peeled into ribbons
- 2 tablespoon Pepitas
- 2 tablespoon Almonds roughly chopped
- 2 tablespoon Tahini
- 1 Lemon juiced and zested
- 1 teaspoon Honey
- Fresh mint and coriander
Method
Large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, then sprinkle with fennel seeds, mint, cracked pepper and sea salt. Cook steaks for 3 to 4 minutes each side for medium rare, or to your liking. Set aside to rest on a plate for 5 minutes. Thinly slice steaks.
In a large bowl, combine the kale, cabbage, carrot and zucchini.
To make the dressing, combine the tahini, lemon juice and zest, honey and 1 tbsp water in a screwtop jar. Season and shake well to combine, adding a little more water if necessary.
Drizzle salad with 2/3 of the dressing and toss to coat. Top salad with sliced beef, drizzle with remaining dressing and sprinkle with pepitas, almonds, and herbs, to serve.
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Read the guide: Superfood and beef salad
