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
Instructions
- 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.
Notes
- For a quick shortcut, use a pre-pack coleslaw or superfood mix from the supermarket or greengrocer.
- Scotch fillet or rump steak would also be perfect for this recipe.
- Add a handful of sprouts (snow pea, bean, alfafa, mung bean) for an extra health burst.
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