Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons coriander leaves (to serve)
- 2tablespoons mint leaves
- 1 lemon, rind finely grated (plus juice)
- 1/2teaspoons cracked pepper
- 2tablespoons tahini
- 1 kale coleslaw kit
- 4 sirloin steaks, fat trimmed (180g each)
- 1tablespoons olive oil
- 2tablespoons almonds, toasted, roughly chopped
- 2tablespoons pepitas, toasted
Nutrition per serving
4050kJ
Protein
82.2grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a large chargrill pan over medium-high heat, rub steaks with oil and season with cracked pepper. 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.
Step 2 of 3
In a small bowl whisk together tahini, lemon juice and 1 tbsp water, season.
Step 3 of 3
Drizzle coleslaw with 2/3 of the dressing and toss to coat. Slice beef thinly across the grain and serve on top of the salad, drizzle with remaining dressing and sprinkle with lemon zest, pepitas, almonds, and herbs.
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