Recipe

Super Slaw

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Super Slaw

Juicy steak served with a summery slaw and carrots, apple and celery with a cream cheese dip.




Ingredients to serve 2

  • ½ x orange
  • 1½ x granadillas
  • ½ tsp x Dijon mustard
  • 2 tbsp x olive oil (from your pantry, for the dressing)
  • ½ x apple
  • 2 x carrots
  • 1 stick x celery – slice thinly at an angle
  • 2 x spring onions – slice thinly at an angle
  • ⅛ x cabbage – slice thinly
  • ½ tbsp x poppy seeds
  • 2 x rump steaks
  • ½ tsp x chilli flakes (optional)
  • 1 tbsp x smooth cottage cheese
  • 5g x coriander – remove leaves & chop roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x orange
  • 3 x granadillas
  • 1 tsp x Dijon mustard
  • 4 tbsp x olive oil (from your pantry, for the dressing)
  • 1 x apple
  • 4 x carrots
  • 2 sticks x celery – slice thinly at an angle
  • 4 x spring onions – slice thinly at an angle
  • ¼ x cabbage – slice thinly
  • 1 tbsp x poppy seeds
  • 4 x rump steaks
  • 1 tsp x chilli flakes (optional)
  • 2 tbsp x smooth cottage cheese
  • 10g x coriander – remove leaves & chop roughly
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Note: We’ve added some extra ingredients to use as dippers for the kids (see picture). Note the quantity in the ingredients list to use in the instructions below.

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

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.

Step 3

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.

Step 4

Apple: Slice the apple thinly and mix in with the dressing so it doesn’t oxidize.

Step 5

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.

Step 6

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 1½ 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.

Step 7

Serve the steak with the slaw, topped with the coriander on the side. Use the smooth cottage cheese as a dip for the kids.



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