STEAK WITH RED CABBAGE AND RAISIN SLAW

PREP TIME: 10 MINS COOK TIME: 10 MINS SERVES 2 (AS A MAIN)

2 x 125g pieces lean rump steak, trimmed of fat Freshly ground black pepper 300g Zerella Spud Lite potatoes, quartered, steamed, to serve Lemon wedges, to serve (optional)

Red cabbage and raisin slaw 11/2 cups finely shredded red cabbage 1 cup flat-leaf parsley, leaves picked 3 radishes, shredded 21/2 Tbsp raisins, finely chopped 11/2 Tbsp pine nuts, toasted (see Cook’s Tip) Juice of half a small lemon 2 tsp balsamic vinegar 1 tsp extra virgin olive oil

1 To make the red cabbage and raisin slaw, combine the cabbage, parsley, radish, raisins and pine nuts in a bowl. Whisk the lemon, vinegar and oil in a small bowl. Add to salad and toss to combine. Set aside.

2 Preheat a chargrill pan on medium-high. Spray the steak with cooking spray and season with pepper. Add to the chargrill and cook for 11/2-2 minutes each side, for medium, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside for 2 minutes to rest. Thickly slice the steak.

3 Serve the steak with the slaw, potatoes and lemon wedges, if using.

COOK’S TIP

To toast pine nuts, cook in a small non-stick frying pan over medium heat, stirring, for 2-3 minutes or until lightly toasted.