Women's Health (South Africa) - - CLEAN YOUR PLATE -

½ cup dis­tilled white vine­gar 1 tsp brown sugar ¾ tsp kosher salt, plus more to taste ½ small red onion, thinly sliced 350g skirt steak, trimmed 2 mealies, steamed 1 bunch as­para­gus, trimmed ¼ tsp each onion pow­der, chilli pow­der, gar­lic pow­der, paprika, red chilli flakes, ground cumin ¼ cup ex­tra-vir­gin olive oil 4 cups shred­ded red cab­bage 1 av­o­cado, sliced ¼ cup crum­bled feta cheese

1/ In a small bowl, stir to­gether vine­gar, sugar and ½ tsp salt un­til sugar dis­solves. Add onion and set aside for 20 min­utes. 2/ Heat a grill to medium high. Sea­son steak with salt and grill, with mealies and as­para­gus, for about eight min­utes to­tal. 3/ In an­other bowl, whisk spices to­gether with ¼ cup onion­vine­gar liq­uid and oil. Re­serve half; toss the rest with cab­bage. 4/ Slice cooled mealie ker­nels off the cobs. 5/ Place mealies, cab­bage, as­para­gus, av­o­cado, feta and sliced steak on a serv­ing plat­ter. Drain pick­led onions and place on top of steak. Driz­zle with re­main­ing dress­ing and serve. SERVES 4

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