Turn dinner into tomorrow’s lunch by making double of this supercharged salad
Preparation: 15 minutes
Cooking: 15 minutes
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
Make sure you remove your steaks from the fridge 15 minutes before cooking to ensure they cook evenly.
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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.