Juicy Steak recipe, served with a summery Slaw of Carrots, Apple and Celery with a Cream Cheese dip
1 tsp Dijon mustard
4 tbsp olive oil (from your pantry, for the dressing)
2 sticks celery – slice thinly at an angle
4 spring onions – slice thinly at an angle
1/4 cabbage – slice thinly
1 tbsp poppy seeds
4 rump steaks
1 tsp chilli flakes (optional)
2 tbsp smooth cottage cheese
10g coriander – remove leaves & chop roughly
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Orange: Using the fine side of a box grater, grate the peel of the orange to create orange zest. Then cut in half and juice.
Dressing: Cut the granadillas in half and scoop out the seeds and flesh into a bowl. Mix with the Dijon mustard, olive oil (see quantity above for the dressing), orange zest and juice. Season with salt and pepper to taste.
Apple: Slice the apple thinly and mix in with the dressing so it doesnít oxidize.
Slaw: Mix together the cabbage, grated carrots, celery and spring onions. Add the apple slices with the dressing and mix through. Season with salt and pepper.
Steak: Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with olive oil and season with salt and pepper and chilli flakes (optional). Place the steaks in the hot pan and sear for 10 minutes either side, only turning them once with tongs or spoons for a medium steak. Adjust time to suit your preference. The steaks should not overlap. In the last minute of cooking, melt a knob of butter in the pan and spoon the melted butter over the steak. When done, remove and set aside on a plate covered with tin foil to rest for about 5-10 minutes.
Serve the steak with the slaw, topped with the coriander on the side. Use the smooth cottage cheese as a dip for the kids.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.