SPICED FLANK STEAK WITH PICKLED CABBAGE SALAD
“Bring the steak to room temperature before cooking so it cooks evenly.”
2 tbs olive oil
1 tbs brown sugar
½ tsp each smoked paprika, ground coriander and turmeric and garlic granules
¼ tsp each cayenne pepper and
500g piece flank steak
Warm pita bread and dill pickles, to serve
¼ red cabbage, thinly sliced Juice of 2 limes
½ tsp caster sugar
2 tbsp thinly sliced mint leaves
½ cup (125ml) sour cream 2 tbs horseradish cream 1 tbs Dijon mustard Mix oil, sugar, spices, 2 tsp salt flakes and ½ tsp ground black pepper in a bowl. Rub mixture all over steak. Leave to marinade for 20 minutes at room temperature.
For pickled cabbage, toss cabbage, lime juice, sugar and ½ tsp salt flakes in a bowl to combine. Set aside for 20 minutes, stirring occasionally, then mix in mint.
For horseradish cream, combine all the ingredients in a bowl and season.
Heat barbecue or grill pan to medium and cook streak for 8 minutes each side for medium-rare. Cover loosely with foil and rest for 10 minutes, then thickly slice.
Spread 2 tbs horseradish cream on each pita bread and top with steak, pickled cabbage and dill pickles. PER SERVE • 39G PROTEIN • 13G SAT FAT • 10G CARB • 8G SUGARS • 1660MG SODIUM • 500 CAL (2095KJ)