QUINOA SLAW WITH BEEF AND PEPPER LIME DRESSING

serves /

4

prep /

20 minutes

cook /

½ tsp coriander seeds, crushed 2 tbsp soy sauce 2 garlic cloves, crushed 500g beef rump steak,

trimmed 100g (½ cup) quinoa, rinsed 185ml ( cup) water 150g purple cabbage, shredded 150g wombok, shredded 55g (1 cup) bean sprouts,

trimmed 1 red capsicum, thinly sliced ½ cup fresh coriander leaves,

coarsely chopped 3 green shallots, thinly sliced 60ml (¼ cup) lime juice 1½ tsp caster sugar 1 tsp peppercorns, crushed 10 minutes

the coriander seeds, soy sauce and half the garlic in a glass dish. Season with pepper. Add steak. Turn to coat. Set aside for 10 minutes.

quinoa and water to the boil over medium heat. Reduce to low. Simmer, stirring occasionally, for 10 minutes until liquid is absorbed and quinoa is tender. Refresh under cold running water. Drain well.

the cabbage, wombok, bean sprouts, capsicum, coriander, shallot and quinoa in a bowl. Whisk together the lime juice, sugar, peppercorn and remaining garlic in a bowl. Season well and set aside.

a chargrill or barbecue on medium-high. Drain excess marinade from steak. Spray the steak with oil. Cook for 2 minutes each side for medium or until cooked to your liking. Rest for 4 minutes. Thinly slice.

steak to cabbage mixture. Pour over dressing. Toss to combine.