Turn dinner into tomorrow’s lunch by making double of this supercharged salad

Preparation: 15 minutes
Cooking: 15 minutes
Serves: 4

INGREDIENTS
4 x 180g sirloin steaks
1 tbsp olive oil
1 tbsp fennel seeds, crushed
1/2 tsp cracked pepper
1/2 tsp dried mint
1/2 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 tbsp pepitas
2 tbsp almonds, roughly chopped
2 tbsp tahini
Juice and zest of 1 lemon
1 tsp honey
Fresh mint and coriander

COOKING TIPS

Make sure you remove your steaks from the fridge 15 minutes before cooking to ensure they cook evenly.

If you need further guidance to ensure your steak is cooked to your liking, try the SteakMate app for smartphones. It takes the guesswork out of cooking steak and ensures a tender, juicy result, every time.

METHOD

Heat a large lightly oiled non-stick frying pan over medium-high heat, rub steaks with oil, and 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 bowl. Season and whisk 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.